Ingredients
1 cup wild rice
1/2 tablespoon olive oil
2 cups carrots - Peeled and grated
1 cup green onions - Whites sliced thin, greens sliced on a bias into 1/8 inch lengths (keep greens separate)
6 cups water
6 teaspoons Better Than Bouillon premium organic vegetable broth
1/4 teaspoon black pepper
4 tablespoons all-purpose flour
1 cup heavy cream
1 cup skim milk
1 tablespoon Merlot
1 tablespoon cooking sherry
To Serve (Accoutrements)
Snipped parsley or chives
Instructions
- In an 8 quart pot heat the olive oil for sautéing.
- Slice the whites of all the onions into thin circles and sauté them until translucent (usually about 2 minutes).
- Add the wild rice and stir.
- Add the Better Than Bouillon and water and stir to combine.
- Turn up heat to high and bring to a boil.
- Move to a simmer burner and simmer, covered, for 40 minutes.
- Meanwhile grate the carrots and slice the green portion of the onions on a bias into 1/8 inch lengths.
- In a bowl combine the flour and pepper, then pour in the heavy cream and skim milk and whisk lightly.
- When the rice is finished simmering, add the carrots and green onions and continue simmering, covered, for another 5 minutes.
- Turn the heat up for a slightly heavier simmer.
- Right as the simmer picks up, whisk the milk and flour mixture briefly and pour in about 1/8 of it.
- Stir the soup and allow it to return to a simmer, then repeat adding the milk and flour mixture slowly, always letting it come back to a simmer between additions.
- The soup will thicken slightly as the mixture is incorporated.
- After all the mixture is added, move back to a low simmer.
- Add the tablespoon of Merlot.
- Add the tablespoon of cooking sherry.
- Stir and serve, topped with snipped parsley or chives.