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This Creamy Apple & Wild Rice Soup is so perfect for a chilly Fall or Winter’s night. The entire dish comes together very quickly and easily, making it weeknight friendly. Serve this up with some Crusty Bread or a quick quesadilla, and you have the perfect Autumn dish.
Creamy Apple & Wild Rice Soup
- 1 t olive oil
- 1/4 t garlic powder
- 2 medium carrots thinly sliced
- 2 stalks celery finely chopped
- 4 c chicken or vegetable broth
- 2 c water
- 1 4.5 oz package wild rice with seasoning packet
- 1/4 c butter
- 1 T fresh thyme
- 1/3 c all purpose flour
- 1 t salt
- 1/2 t pepper
- 2 c milk
- 1 Large Granny Smith Apple peeled and chopped
Heat the oil over medium heat in a stock pot. Add the carrot, celery and garlic powder and cook, stirring occasionally, until softened, about 10 minutes. Add in broth and water and bring to a boil. Stir in the rice (reserving the seasoning packet for later), place the lid on the pot and remove from heat.
In a saucepan over medium heat, melt the butter. Add the thyme, the seasoning packet, and the salt and pepper and stir to combine. Lower heat to low and stir in the flour until it disappears. Gradually add the milk, whisking, until smooth and slightly thickened, about 5 minutes.
Remove the lid from the stock pot. Return the pot to medium heat. Add the seasoned milk mixture and the apple to the pot and cook until the rice is done, 10-15 minutes.
Notes: use a firm apple such as granny smith so the chunks do not fall apart—if you prefer a sweeter taste, you can use a sweeter apple (such as gala—but it will likely fall apart, thickening the soup base—fine, just different).
If it gets too sweet, add some cider vinegar 1/2t at a time.
The soup thickens a bit as it sits. I like and prefer this, but keep it in mind if you do not like that.
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