CHEF JEFF — ONE BYTE AT A TIME: Wild Rice Soup

• chef jeff

chef jeff
• Wild Rice Soup

Look beyond white rice for your next bowl of soup.

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When going with grains, look beyond white rice to discover better nutrition, taste.

Wild Rice Soup

2 tablespoons butter

1 cup finely chopped carrots

2½ cups finely diced leeks

1 cup finely diced celery

¼ cup all-purpose flour

2 quarts chicken broth

¾ cup wild rice

½ teaspoon salt

¾ cup heavy cream, hot

3 tablespoons dry sherry

¼ cup minced chives

3 tablespoons chopped parsley

Clean rice before cooking by placing it in bowl with plenty of cold water. Give rice a stir. Set bowl aside for a few minutes to let any debris float to surface. Pour off water. Heat butter in soup pot over medium heat. Add carrots, leeks and celery. Cook until softened. Reduce heat to low. Add flour. Stir well. Cook gently for 3 minutes, stirring constantly. Add broth gradually, whisking to eliminate lumps. Bring to simmer. Add wild rice and salt. Simmer until rice is tender but still chewy, about 45 minutes. Stir in heated cream and sherry. Season to taste. Serve in heated bowls, garnished with chives and parsley.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, wild rice, wild rice soup, features, food, recipes, soup