Full-bodied rice soup warms up a fall day | Chefâ??s Corner with Chef Jake Hizny of Maines Paper & Food Service Inc.
Last Modified: February 19. 2013 1:31PM
Mushrooms, wild rice, fresh thyme and maple syrup all contribute their wonderful flavors to this recipe for hearty autumn wild rice soup.
Almost a meal in itself, itâ??s guaranteed to warm you up on a day you might have been busy cheering on your favorite football team at the stadium or raking up leaves in your backyard.
The carrot and celery, finely diced, add an attractive touch of color, and a crusty roll, served alongside, is a nice complement to this seasonal dish.
HEARTY AUTUMN WILD RICE SOUP
6 cups chicken broth, more if needed
2/3 cups wild rice
1 cup shallots, fine dice
1 carrot, peeled, fine dice
1 celery stalk, fine dice
2 cups half-and-half milk
1/4 cup all-purpose flour
2 teaspoons fresh thyme leaves
1/2 teaspoon black pepper
1 cup shiitake mushrooms, sliced
2 tablespoons pure maple syrup
Kosher salt, to taste
Fresh chives, thinly sliced as garnish, as needed
In a 4-quart pot, bring the broth and rice to a boil over medium-high heat. Cover and cook, stirring for approximately 40 minutes or until the rice begins to split open. (You may need to add more broth.)
Add the shallots, carrots, celery and continue cooking for an additional five to 10 minutes
In a small mixing bowl, combine the half-and-half, flour, thyme and pepper and then whisk into the soup. Add the mushrooms and continue to cook, stirring until the soup thickens, approximately 10-15 minutes
Stir in the maple syrup, taste and adjust seasoning with salt and pepper.
To serve, place in a warmed bowl, garnish with chives and serve with a crusty roll.
Editorâ??s note: If you are a chef who would like to contribute a recipe to Chefâ??s Corner, contact [email protected] or 570-829-7283.