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RECIPE: Wild Rice Blend Soup

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Cooler days are here...soup's on! I love to have soup on hand at this time of year. We really enjoyed it...it was a nice change from the usual soups that I cook.

  • 1/2 cup butter
  • 1/2 cup onion, chopped (optional:)
  • 3/4 cup celery, chopped
  • 1/2 cup carrots, chopped
  • 1 green pepper, chopped
  • 1 1/2 cups fresh mushrooms, sliced
  • 2/3 cup corn
  • 1/2 cup flour
  • 5 cups chicken broth
  • 1 1/2 cups chicken, cooked and cubed
  • 1 1/2 cups wild rice blend, I used a blend of wild and brown rice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 teaspoon thyme
  • 3/4 teaspoon mustard powder
  • 3/4 teaspoon curry powder
  • 1 tablespoon fresh parsley, chopped
  • 1 1/2 cups 10% cream or you can use whole milk
  1. Melt butter over medium heat in your soup pot.
  2. Stir in onion (if using), celery, and carrots, and green pepper, saute a few minutes until tender crisp.
  3. Add mushrooms, corn, flour, and stir until well combined.
  4. Add chicken broth, bring to boil, stirring constantly.
  5. Stir in chicken, rice, all the seasonings, and cream.
  6. Simmer until done. Approx 2 hours.

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