Oh my gosh- another yummy soup and this is a childhood favorite! My mom used to and still does make a mean wild rice soup and I am finally getting around to making my own  🙂  Oh my gosh this is my new favorite!  It turned out so delicious, the wild rice is so tasty and all of the veggies really taste so good and hearty!  This was perfect for the first snowfall of the winter 🙂

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Creamy Wild Rice Soup

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The night before, I made the wild rice which was easy and fun to make with My Little Gluten Free Girl~

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Take one cup of wild rice and bring to a boil in 3 cups of water, reduce the heat to low and simmer for 30 minutes.  Set it aside and let cool before putting it in a container and cool in the fridge overnight.

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Cook 1 cup of chopped celery, 1 cup of chopped carrots, 1/2 cup of chopped onion and 1 cup of chopped mushrooms in a soup pot with some olive oil.  Cook until tender, about 6-8 minutes.

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Add about 1 tablespoon of cornstarch to thicken it just a little.  Stir it in for about 2 minutes or so.  Add in 1 teaspoon of dried thyme and 1 teaspoon of salt.

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To the veggie mixture, add 4 cups of stock bringing it all up to a boil.  Bring it down to a simmer, stir in 2 cups of cooked wild rice1/2 cup of half and half and 1/2 cup of sour cream and just mix it all into the soup.  

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Add in 1 cup of shredded parmesan cheese and serve nice and hot 🙂  YUM~

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