This wild rice soup is thick and creamy, like the kind you'd find at a western-style supper club. It's the best because of my special ingredients!
– 1/2 cup butter – 4 carrots, peeled and diced – 4 stalks celery, diced (use those inner leaves, too!) – 1 onion, peeled and diced – 3 cloves garlic, minced – 1/4 cup all purpose flour – 1/4 cup dry Sherry – 32 ounces chicken broth or stock – 1 bunch fresh thyme, tied with kitchen twine – 4 cups cooked wild rice (see cooking instructions in the recipe notes) – salt and fresh cracked black pepper – 12 ounce can evaporated milk – 1/2 cup half and half
Melt butter in a large Dutch oven or soup pot. Cook the carrots, celery, and onion over medium heat for 10 minutes, turning often, until transparent.
Add garlic after 5 minutes. Just sauté the veggies, not brown them. Stir in the flour and heat for another minute or two without browning.
Stir in the Sherry, then add the broth and thyme bundle and bring to a slow boil, stirring regularly.
Add cooked rice and a teaspoon of salt and pepper. Cover and boil 5 minutes gently. Ensure the pan is simmering rather than boiling by checking it periodically.
Remove thyme bundle, add evaporated milk, and heat. Season to taste. Cool and chill the soup overnight. You can also enjoy immediately.