Creamy Wild Rice Soup
My main reason for making this soup was to use up the leftover Béchamel sauce from our Friday night pizza night. We made Ina Garten's Brussel Sprout Pizza and it was wonderful. So in my sear
ch to find a recipe using Béchamel sauce, I found this veggie recipe by Kroll's Korner. I even loved her video so much I thought I would try to recreate it to begin my video making journey. Thank you for the inspiration. You can check her website for her exact recipe. I of course had to change a few things based on what we had in the house and personal preference.
1 chopped white onion
4 chopped celery stalks
4 cloves of minced garlic
4 chopped russet potatoes (any kind will do the trick)
8 oz sliced baby bella mushrooms (optional - didn't use this time)
8 cups beef broth (I used a combination of frozen homemade broth and 1tbsp Better than Bouillon mixed with water to equal 8 cups) Veggie or Chicken broth are always a fine substitute.
1 bay leaf
1 tablespoon poultry seasoning
1 1/2 cups Wild rice blend
1/2 teaspoon black pepper, freshly ground
Kosher salt (to taste)
4 tablespoon butter
1 tablespoon olive oil
3/4 cup whole milk
1 tablespoon butter
1 tablespoon flour
1/2 cup whole milk ricotta
1 extra large egg yolk
1 teaspoon Kosher salt and pepper
Fresh parsley for serving
Melt butter and olive oil in large saucepot on medium heat. Add the onions, carrots and celery and sauté for 10 minutes until they are softened but not browned. Season with salt and pepper. If using mushrooms stir into the veggie mixture to soften for 10 minutes. Stir in the garlic and cook for one minute.
Add potatoes, wild rice and beef broth. Stir in poultry seasoning and add bay leaf. Cover and let simmer for 20 minutes. Add Béchamel sauce and test for seasoning. Add salt and pepper to taste. Discard the bay leaf. Serve warm with minced parsley sprinkled on top.
*To make this a bit more substantial of a meal, add cooked chicken. A rotisserie chicken would be wonderful in this.