Another soup, but from Auntie Karen…
It’s a lot like my Thanksgiving soup, minus the kilbasa…
Wild Rice Cream Soup
8 ounces wild rice
8 ounces baby carrots
1 or 2 stalk celery
1 large or 2 small onions
I tablespoon olive oil
1 teaspoon fresh ground pepper
1/4 teaspoon salt - I use about a dash
2 quarts or more chicken broth
1-2 teaspoons nutmeg
1/2? pound fresh mushrooms sliced
1/2 to one quart heavy cream
Cut carrots and celery into one inch pieces. Chop onions. Saute carrots, celery onions, salt and pepper in olive oil for about 10 minutes. Combine sauted vegetables, wild rice and chicken broth in large pot. Simmer for about two hours, until rice is tender. You may need to add more broth or water, do not make too thin since cream will be added before serving. Add mushrooms and simmer about twenty more minutes. You can make soup up to this point a few days ahead. Bring soup to a simmer just before serving then take off the burner and add heavy cream to your taste. Sprinkle nutmeg on top to serve.
This makes about four quarts of very rich soup. You can double for a crowd. If you don’t like your soup this chunky cut the vegetables a little smaller.
Enjoy…I can’t wait to try this myself.