Cream of Wild Rice Soup

3 cups chopped celery
1 large onion, chopped
1 1/2 cups carrots, chopped
2 cups mini portabella mushrooms, sliced
3 garlic cloves, minced
3 tablespoons olive oil
1 cup dry white wine or white cooking wine
1/4 cup flour
12 ounces uncooked wild rice
6 cups vegetable, chicken or turkey stock
3 cups cooked and diced turkey or chicken
2 cups heavy cream
kosher salt, to taste
black pepper, to taste

Heat olive oil in a 8-quart or larger stockpot over medium-high heat. Add celery, onion and carrots and sauté for 10 minutes until onions are translucent, stirring in the mushroom slices at 5 minutes into the cooking time. Add garlic and stir into the other vegetables. Stir in white wine. Sprinkle flour over the vegetables and stir in. Cook for 3 minutes, constantly stirring. Add in wild rice and stock. Cover stockpot and cook for 45 minutes over medium-low heat until wild rice hulls split open.

When rice is tender, remove cover and stir in turkey or chicken meat. Continue cooking for 5 minutes to heat the meat pieces thoroughly. Stir in cream, season to taste and allow to simmer over low heat for 10 minutes. Serve immediately or store in airtight containers in fridge for up to 3 days or in the freezer for up to 3 months.


Makes 10 meal-sized servings.