Hearty Autumn Wild Rice Soup

By draingal

Ingredients

• 6 cups chicken broth (more if needed)
• 2/3 cup wild rice
• 1 cup shallots, fine dice
• 1 carrot, peeled, fine dice
• 1 celery stalk, fine dice
• 2 cups half and half milk
• 1/4 cup all purpose flour
• 2 tsp fresh thyme leaves
• 1/2 tsp black pepper
• 1 cup shiitake mushrooms, sliced
• 2 tbsp pure maple syrup
• Kosher salt, to taste
• fresh chives, thinly sliced as garnish, as needed

Preparation

Step 1

In a 4 quart pot, bring the broth and rice to a boil over medium high heat. Cover and cook, stirring for approximately 40 minutes or until the rice begins to split open. (You may have to add more broth.)
Add the shallots, carrots, celery and continue cooking for an additional five to ten minutes.
In a small mixing bowl, combine the half and half, flour, thyme and pepper and then whisk into the soup. Add the mushrooms and continue to cook, stirring until the soup thickens, approximately 10 -15 minutes.
Stir in the maple syrup, taste and adjust seasoning with salt and pepper.
To serve, place in a warmed bowl, garnish with chives and serve with a crusty roll.