- 2 tablespoons unsalted butter
- 3 carrots, finely diced (about 1 cup)
- 2 leeks, white and light green parts, finely diced (about 2 1/2 cups)
- 2 celery stalks, finely diced (about 1 cup)
- 1/4 all-purpose flour
- 2 quarts chicken broth
- 3/4 s wild rice
- 1/2 teaspoon salt, or to taste
- 3/4 heavy cream, hot
- 3 tablespoons dry sherry
- 1/4 chives, minced
- 3 tablespoons parsley, chopped
Heat butter in soup pot over medium heat. Add carrots, leeks and celery. Cook until softened, about 5 minutes. Reduce heat to low; add flour and stir well. Cook gently, about 3 minutes, stirring constantly. Add broth gradually, whisking well with each addition to eliminate flour lumps. Bring to simmer. Add wild rice and salt. Continue to simmer until rice is tender, but still somewhat chewy, about 45 minutes. Stir in heated cream and sherry. Season with salt. Serve in heated bowls, garnished with chives and parsley.
This rich soup, which is packed with vegetables, is an unusual way to enjoy wild rice. Wild rice contains a substance that produces a unique texture in this soup, not unlike a chowder. Incidentally, wild rice is not rice; it?s actually a long-grain marsh grass native to the Great Lakes region of the United States. Many local Native Americans earn their living harvesting wild rice, which is why it?s sometimes known as Indian rice. Clean wild rice before cooking by placing in bowl with plenty of cold water. Give rice a stir; set aside a few minutes to let any debris float to surface. Pour off water and proceed with recipe.