Hearty Wild Rice Soup

It's unseasonably warm today, but I know it's quite likely that we'll get a few more cold days before summer is here for good. So, with that, here is (probably) my last soup post until fall! This is a great variation on the traditional wild rice soup. The addition of potatoes and broccoli make the soup hearty and colorful.

First, cook the wild rice. You can do this on the stove top or in the crock pot. I love using the crock pot because you don't need to pay attention to it, and you can make a lot at one time and store the leftovers in the freezer.

Now, on with the soup. Spray a Dutch Oven with non stick cooking spray, then melt the butter and add the onion and carrot.



Saute for 2 minutes, then add the potatoes,



broth and salt and pepper.



Bring this to a boil then reduce the heat. Cover the pot and let simmer for 10 minutes. Add the broccoli



then cook 3-5 minutes longer or until the potatoes are tender. Add the cooked rice



and chicken, and heat through.



Finally, combine the half and half and flour, whisking until it is smooth. Add it to the soup gradually,



then bring the soup to a boil. Cook and stir for 2-3 minutes or until thickened.



See more at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesday.

Hearty Wild Rice Soup

2/3 cup uncooked wild rice (about 2 cups cooked)
2/3 cup chopped onion
2/3 cup chopped carrot
2 Tbsp. butter
6 cups chicken broth
2 medium potatoes, peeled and cubed
1/2 tsp. salt
1/2 tsp. pepper
1 cup chopped fresh broccoli
2-3 cups cooked and chopped chicken
1/4 cup flour
1 cup half and half (fat free is ok)

Cook rice on stove top or in crock pot until tender. Use a 3:1 ratio of water to wild rice, and simmer for about 45 minutes. Drain if necessary.

Meanwhile, melt butter in a dutch oven coated with nonstick spray. Saute onion and carrot for 2 minutes, then add potatoes, chicken broth, salt and pepper. Bring to a boil. Reduce heat, cover; let simmer for 10 minutes. Add the broccoli and simmer an additional 3-5 minutes or until potatoes are tender.

Add the rice and chicken, heat through. Combine the flour and half and half; add gradually to the soup. Return to a boil and cook for 2 minutes until slightly thickened. Serves 6.