Finney's Chicken Wild Rice Soup
Creamy, hearty and delicious! Not to mention super easy to make in about 45 minutes total. Great Sunday night supper on a chilly day!
Ingredients
- 2 Tablespoons butter
- 1 small sweet onion chopped fine
- 3 ribs celery chopped fine
- 2 carrots chopped
- 1 ½ cups wild rice blend such as Rice Select Royal Blend
- 2 teaspoons flour I use Wondra flour, but all purpose works fine
- ¼ cup white wine
- 1-2 teaspoons chicken base I use Better than Buillion brand
- 6 cups chicken broth
- 1 small bay leaf
- 1 cup heavy cream
- zest of half a lemon
- ¼ cup Parmesan cheese plus a bit more for serving, if desired
- kosher salt, black pepper, crushed red pepper to taste
- fresh chopped or dried parsley for serving
Instructions
- Melt butter in a heavy saucepan over medium heat. Add onions, celery, and carrots; season with a bit of salt, freshly ground black pepper, and a good pinch of red pepper flakes. Saute until tender, 8-10 minutes. Sprinkle the flour over the veggies , stir and cook for about a minute.
- Now stir in the wine and the teaspoon or two of chicken base and allow to cook another minute, to reduce the wine slightly. Add the rice and stir to coat.
- Now pour in the chicken broth and bay leaf. Stir, and bring to a boil over medium high heat. Once it boils, turn heat down to medium low/low and cover almost completely with the pot lid. Simmer until the rice is done, about 30 minutes.
- Remove the bay leaf and stir in the whipping cream and lemon zest.
- Using an immersion blender, lightly puree the soup for just a few seconds, to thicken the soup up just a bit. You want to leave the majority of the rice and veggies whole, so don't over puree it. Now add in the Parmesan and stir until it melts; a couple of minutes.
- To serve, ladle into bowls and sprinkle with parsely, additonal Parmesan and some black pepper. Enjoy!