About this recipe:This is a wonderfully rich and creamy soup. Wild rice is simmered with onion and celery in a creamy white soup base. For a richer soup, substitute some of the milk with double cream. It's the perfect winter warmer. Enjoy with crusty fresh bread, if desired.
55g wild rice
1/2 teaspoon salt
120g chopped onion
120g chopped celery
2 teaspoons salt
1/4 teaspoon ground white pepper
4 tablespoons plain flour
1.2 litres milk
chopped chives, for garnish (optional)
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Thoroughly rinse wild rice. In a saucepan bring to the boil wild rice, 1/2 teaspoon salt and water. Reduce heat and simmer 30 to 45 minutes or until tender.
Melt butter, add onions and celery. Cover and cook gently for 5 minutes until vegetables are tender (avoid browning vegetables). Stir in 2 teaspoons salt, pepper and flour. Remove from heat and add milk, stirring until flour is well blended.
Return to low heat. Cook, stirring constantly, until soup thickens. Add the cooked wild rice and simmer a few minutes to blend flavour. Serve hot, garnished with chopped chives.