![]() Final Step: Melt 6 tbsp butter in a pan, whisk in 1/2 cup flour, whisk in 1 1/2 cups milk until creamy and thick.Slow Cooker Instructions: High setting 4 hours (thaw first if using chicken).Instant Pot Instructions: High pressure 30 mins + 10 mins natural release.Thin the soup to desired consistency with broth. ![]() ![]() Make the roux and mix it in (or add heavy cream). Simmer until wild rice is cooked (1-2 hours). Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Don’t use brown rice, don’t use white rice, and don’t use a “wild rice blend”, which is usually just white or brown rice with a few flecks of wild rice in there. May I recommend the Bacon and Brussels Sprouts Salad of years past? It never gets old, does it? Or my family’s latest favorite, a Simple Green Salad.Ī note about wild rice: Please use actual wild rice*! I know it’s on the expensive side, and hard to find, and I’m normally all about the substitutions, but in this case, it is not the same. If it’s Christmas (who else makes wild rice soup for Christmas except my family? I literally know zero people), you better have a fancy salad to round out the meal. If it’s just an average Sunday soup day, you better be making a loaf of crusty No Knead Bread. You will obviously need some extras to go with your wild rice soup. (This is how I’ve always made the recipe in the past, but more recently I’m finding that I like the heavy cream option better because the flavor is a bit richer and more developed.) The No-Heavy-Cream Option: Same as either of the above to start, but instead of heavy cream, make a flour-butter-milk mixture as your creamy base.The Easiest Option: Add everything to the Instant Pot. ![]() Add heavy cream, a bit more broth, and some sherry and umami seasoning to finish. Add veggies just at the end, so they don’t get mushy. Add wild rice and cook for a bit to make a soup base.
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