Minnesota Cream of Wild Rice Soup

This is one of my favorite soups.  It’s rich and warming.  Once the wild rice is cooked, it’s quick to prepare.  For convenience, I use a package of cooked wild rice (Fall River Wild Rice) and it contains exactly 2 cups of cooked wild rice.  I’m having a hard time finding that particular product at stores now, but they sale it online.  Enjoy!

Minnesota Cream of Wild Rice Soup   

2 cups cooked wild rice
1 large onion, diced
1/2 green pepper, diced
1 1/2 ribs celery, diced
8 ounces fresh mushrooms, diced
1/2 cup (1 stick) butter
1 cup flour
8 cup hot vegetable broth
Salt & pepper to taste
1 cup light cream or half & half

Prepare the wild rice according to package or basic directions.

Saute the onion, green pepper, celery and mushrooms in the butter about 3 minutes or just until vegetables soften. Sprinkle in the flour, stirring and cooking until flour is mixed in, but do not let it begin to brown. Slowly whisk in the vegetable stock, whisking until all the flour-butter-vegetable mixture is blended well. Add the rice and season to taste with salt and pepper. Heat thoroughly, stir in the cream.  Heat gently, but do not boil.

Makes about 12 servings.

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