RECIPE
In a dutch oven put:
1 tbsp. butter
Add:
1 cup finely diced leeks
1 cup finely diced onions
1 cup diced carrots
1 cup diced celery
1 cup diced red pepper
Cover and cook until translucent, approx. 7 minutes.
Reduce heat to low. Add 2 tbsp. flour and cook about 3 minutes, stirring.
Gradually stir in 40 oz. chicken broth. Add 4 oz. or 3/4 cup wild rice. Add 1 tbsp. dry sherry. Simmer, covered, 45-55 minutes.
Makes about 8 cups.
Stuff doesn't have to be complicated. It's winter, it's cold, you want something quick and easy to warm the tummy. Here it is. It's ridiculously easy. If you can chop some vegetables without drawing blood, you can be enjoying this soup in less than 90 minutes.
This is the second wild rice soup I've made this year. The previous one was a decadent cream of wild rice soup with mushrooms. The recipe above delivers a lighter soup with more vegetables and less booziness, but equally good.
Scott Sanderson was a right hander who pitched for seven different clubs, they being: Montreal Expos (1978-83), Chicago Cubs (1984-89), Oakland A's (1990), New York Yankees (1991-92), California Angels (1993), San Francisco Giants (1993), Chicago White Sox (1994) and the California Angels again in 1995-96. Were it not for the baseball strike of '94, he might have won a World Series ring with the White Sox.
This variation of wild rice soup is very filling, without being laden down with any heavy ingredients. I imagine if you make the full amount called for in Sanderson's recipe, the extras will freeze well.
Recommended!
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