Sherried Wild Rice Soup
Cozy up with a bowl of Sherried Wild Rice Soup, a hearty and elegant dish brimming with earthy flavors and creamy comfort. This recipe combines tender wild rice with a medley of sautéed onions, carrots, and celery, simmered in a fragrant broth infused with thyme and bay leaf. A luscious blend of heavy cream and a splash of dry sherry elevates the soup to a velvety finish, offering a sophisticated twist on a classic comfort food. Perfect for chilly evenings or as a dinner party starter, this soup is easy to make and can be adapted for vegetarians by using vegetable broth. Garnish with fresh parsley for a pop of color, and serve it piping hot for maximum delight.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium, chopped Onion
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 2 cloves, minced Garlic
- 1 cup, uncooked Wild rice
- 6 cups Chicken broth (or vegetable broth for vegetarian version)
- 1 teaspoon, dried Thyme
- 1 Bay leaf
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Black pepper
- 1 cup Heavy cream
- 0.25 cup Dry sherry
- 2 tablespoons All-purpose flour
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the wild rice, chicken or vegetable broth, dried thyme, and bay leaf to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the wild rice is tender.
In a small bowl, whisk the heavy cream with the flour until smooth and no lumps remain.
Stir the cream mixture into the soup and cook for another 5-7 minutes over medium-low heat, stirring frequently, until the soup thickens slightly.
Slowly stir in the dry sherry and season the soup with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 8395 mg | 365% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 25.4 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 373 mg | 29% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3061 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
