Curried Wild Rice Soup 27-Nov-2011
This is a classic from my mom’s collection of recipes. I’m not sure where it came from originally, but it sure is a winner!
- 2/3 cup uncooked, or 2 cups cooked, wild rice
- 1/4 cup butter
- 1 onion
- 2 stalks celery
- 1/2 pound fresh, or 1 large can of mushrooms
- 1/2 cup flour
- 6 cups chicken or turkey stock
- 2 cups heavy cream or half-and-half
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground sage
- 1/2 teaspoon salt (to taste)
- fresh ground pepper
- 8 ounces cooked turkey meat
- 1/2 cup white wine
Cook the wild rice according to the package directions. (Approx. 40 minutes.)
Dice an onion, fine.
Dice the celery, fine.
Chop up mushrooms, not too fine.
In a large pot, melt butter. Add chopped onion, chopped celery, and chopped mushrooms. Sauté the mixture until onions become transparent, about 2 minutes.
Add half cup of flour and cook for a minute, while mixture bubbles.
Slowly add the stock, stirring to let it start to boil and thicken. Let boil for a couple minutes.
Add the cream or half-and-half, again slowly, stirring while adding. Let simmer (not boil) for a few minutes.
Add the remaining ingredients and let simmer for 10 minutes.
Ladle into bowls and serve immediately.