Wild rice is a grain that's harvested from grass but isn't actually a member of the rice family. It's more expensive than rice but widely available in most grocery stores. If you prepare your rice ahead of time, this wild rice soup cooks up almost as quickly as opening a can of soup from the cupboard.
Instructions
1. Prepare cooked wild rice ahead of time by adding 1 cup of wild rice to 2 cups of boiling water. Add 1/2 tsp. salt, reduce the heat to a low simmer and cover the pan with a tight fitting lid. Cook for 40 to 50 minutes until the outer hulls pop off. Turn off the heat and allow it to stand for 15 minutes. Drain any excess water off the rice and refrigerate it until ready to use.
2. Dice one large onion and several large fresh mushrooms. Saute those in 1/2 cup of butter until tender.
3. Stir 1 cup of all-purpose flour into the butter, onion and mushroom mixture, stirring and cooking for a few minutes. This is just to remove the raw flour taste, not to brown the rue.
4. Add about 8 cups of hot chicken broth to the rue, whisking continuously until it's smooth and well blended. At this point, add 2 cups of cooked wild rice, season with salt and pepper to suite your taste and bring the mixture up to temperature.
5. Pour 1 cup of light cream into the wild rice mixture to make a rich, silky soup. Don't bring it up to a boil after adding the cream. Serve your wild rice soup while it's warm.
Tags: wild rice, ahead time, cooked wild, cooked wild rice, rice ahead, rice ahead time
