I've always found rice just a little boring. Combining wild rice with brown rice however, changes that. It looks prettier and much more appetizing in my opinion.
I made this soup very thick, just how I like it. It was warm, tasty and comforting. And just a little bit wild, you know?
Creamy Wild Rice Soup Recipe
Adapted from Kitchen Parade
1 cup wild rice
3 cups water
1 large onion, chopped
2 cups celery, chopped
2 cloves garlic, minced
3 cans chicken broth (about 6 cups)
2 cups parsnips, peeled and chopped (about 2 large)
3 cups red potatoes, chopped
1/2 tsp. poultry seasoning
Salt and pepper
Cook wild rice according to directions and set aside.
In a large pan, cook onions and celery on medium with a bit of cooking spray until soft and just beginning to brown. Add garlic, saute another minute or two. Add chicken broth and bring to a boil. Add potatoes and parsnips and return to a boil. Reduce heat and simmer 20 - 30 minutes or until potatoes and parsnips are soft. With a potato masher, mash some of the potatoes to thicken soup, leaving as many chunks as you would like. If you want to use your immersion blender to blend it all, you can. I preferred plenty of chunks. Stir in wild rice and serve. Season to taste.
This made a pretty thick soup, which is what I like. If you prefer a thinner consistency, add more chicken broth as desired.
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This is linked with:
Tuesday at the Table at All The Small Stuff
Hearth and Soul at 21st Century Housewife
Tasty Tidbits at Permanent Posies
Slightly Indulgent at Simply Sugar and Gluten Free
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We Are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Best Recipe at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.