Year of the Soup: Week 23

I had no produce in the fridge, and no idea what to make for soup.  Thankfully, a quick Facebook post nabbed the suggestion of Wild Rice Soup (thanks KJ!)  I’d never heard of wild rice soup, and never would have thought of it.  So I gave it a whirl.

This is definitely a unique kind of soup, but once you get used to the texture it’s kinda good.  I say kinda because this particular one was a little bland.  If I were to make this soup again, I’d double the amount of carrots, celery and onion as they get overpowered by the creamy flavor.  Plus extra celery, onion and carrots make just about every soup yummier.  I also think this recipe is better suited for the heart of winter when a thick, rich soup feels appropriate.  It’s just too heavy for the 90 degree weather we’ve been having lately.  So put this one on file for mid-November when it’s starting to cool off. :)

Wild Rice Soup

Ingredients

• 1/3 cup olive oil
• 1/4 cup minced onion
• 1/2 cup diced celery
• 2 tablespoons minced garlic
• 1 cup flour
• 6 cups vegetable broth
• 4 cups cooked wild rice
• 1 cup grated carrot
• 1/4 cup sliced almonds
• pinch red pepper flakes
• 2 cups half and half
• salt and pepper to taste

Directions

1. Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Whisk in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
2. Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.