Guaranteed Chill Chaser: Wild Rice Soup

Our weather here is cold, wet and generally miserable this week, so here's a recipe to warm you up. This wild rice soup is nice and creamy, not too thick.

I often make this with no meat, but it is good with a little turkey or chicken thrown in, too. In a pinch, or if you want to be a little more health conscious, you can substitute milk for the half and half. But trust me, the half and half is totally worth the extra time on the treadmill.

Wild Rice Soup

1/3 C. uncooked wild rice
4 C. chicken broth
1/3 C. butter
1/2 C. chopped celery
1/4 C. chopped onion
2 carrots, shredded
1 tsp. minced garlic
2-3 potatoes, sliced thin

Chopped, cooked turkey or chicken, if desired
Flour to thicken

1/4 tsp. pepper
1 C. half and half
Salt to taste

Rinse rice and drain. Combine rice and chicken broth. Cover and cook until tender, approximately 45 minutes.

In a separate pan melt butter. Add carrots, celery onion, and garlic. Cook about 10 minutes, then add potatoes. Cook until potatoes are tender. Stir in flour (2-3 tablespoons).

When rice is tender, stir veggies and pepper into rice and broth. Add chicken or turkey if desired. Cook 5-10 minutes longer.

Add the half and half, heat and serve. Salt to taste.

This is sure to chase away the winter chill. Enjoy!