Famous Daves Wild Rice Soup Recipes

Steps:

• Heat 2 tbsp chicken fat or butter in a large sauté pan set over medium heat until hot.
• Increase heat to medium-high and add celery, carrot, onion, green pepper and red pepper.
• Cook until onion is tender.
• Stir in corn, mushrooms and jalapeno.
• Cook until mushrooms begin to turn golden brown and shiny wet, stirring frequently.
• Remove from heat.
• Bring broth to boil in an 8-quart stock pot.
• While broth is heating up, heat 1/2 cup plus 2 tbsp butter in a skillet set over medium heat until hot; stir in flour.
• Cook over low heat 2 minutes stirring constantly - do not brown.
• Stir butter and flour mixture into broth. Simmer until slightly thickened, whisking to prevent lumps.
• Stir in cooked vegetables, parsley, salt, black pepper, white pepper, nutmeg and cayenne.
• Bring to a simmer, stirring occasionally.
• Add chicken, rice and whipping cream.
• Cook just until heated through.
• Serve topped with toasted almonds.

Steps:

• In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.