Creamy Wild Rice Soup

    1 hour 40 minutes

    Spiked with a dash of sherry, this creamy wild rice soup has mushrooms and spring onions all cooked together in stock to make a delicious vegetarian soup.

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    Serves: 6 

    • 2/3 cup wild rice
    • 2 cups water
    • 1/4 teaspoon salt
    • 20g mushrooms, chopped
    • 2 spring onions, diced
    • 120g butter
    • 1 cup flour
    • 8 cups stock
    • 1 cup cream
    • 1/4 cup sherry
    • salt and pepper, to taste

    Preparation:15min  ›  Cook:1hour25min  ›  Ready in:1hour40min 

    1. Place rice, water and salt into a saucepan and simmer for about 45 minutes, until tender. Drain off any extra liquid.
    2. Saute mushroom and spring onion in butter then sprinkle in the flour. Slowly add the stock, stirring until well mixed.
    3. Stir in the rice, cream, sherry, salt and pepper. Cook until heated through then serve.

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