Creamy Wild Rice Soup | Recipe Cart
Creamy wild rice soup with sautéed veggies, Sherry, and a hint of thyme—perfect for fall and Thanksgiving. Serve 10 at just $2.48 per serving.
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Cooking tools:
- Dutch oven
- Pot
- Stove
- Wooden spoon
- Measuring spoon
- Cutting board
- Chef's knife
- Measuring cup
- Mixing bowl
- Refrigerator
- Ladle
Ingredients
- 1/2 cup butter
- 4 carrots, peeled and diced
- 4 stalks celery, diced (use those inner leaves, too!)
- 1 onion, peeled and diced
- 3 cloves garlic, minced
- 1/4 cup all purpose flour
- 1/4 cup dry Sherry
- 32 ounces chicken broth or stock
- 1 bunch fresh thyme, tied with kitchen twine
- 4 cups cooked wild rice (see cooking instructions in the recipe notes)
- salt
- fresh cracked black pepper
- 12 ounces can evaporated milk
- 1/2 cup half and half
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