12.8.19

Wild Rice Chowder

Ingredients: 1 cup wild rice, uncooked and rinsed 8 cups water 3 tbsp butter 1 small onion, diced 1 leek, chopped 4 cloves garlic, minced 1/4 cup flour 3/4 pound carrots, sliced 1/4 inch thick 2 stalks celery, chopped 3 potatoes, washed and cubed 1/2 cup milk Salt & pepper Instructions: 1. Mix 2 cups water with wild rice in medium pot. Cover and bring to a boil. Reduce heat and simmer for 35-45 minutes, until rice is cooked. 2. Melt butter in large soup pot. Saute onion, leeks, and garlic until tender. Mix in flour. Stir continuously until golden and bubbling. 3. Add remaining water. Whisk. Then, add carrots, celery, and potatoes. Stir in 1 tsp salt and 1/2 tsp pepper, or to taste. 4. Bring to a boil. Soup will thicken. Reduce heat and simmer for 35-45 minutes, until veggies are tender. 5. Remove from heat. With immersion blender, briefly blend, just enough to help thicken the soup but leave most vegetables in tact. 6. Return to heat. Stir in wild rice and milk. Heat through, being careful not to allow soup to come to a boil. Serve immediately.

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