Monday, January 6, 2014

REPOST: Drunken soup for a cold winters night

THIS IS A REPOST!!

Since it's so damn cold in the city, and if you're not cold, you're probably sick AND cold, this soup seems to be extra comforting and soothes every ailment, ache or shivery quake you may have.  This recipe is also easily adjustable. The photo below is more like a stew because of he amount of rice I added. I suggest trying it as the recipe asks,then adjusting in the future.


So I've had a LOT of people asking for this recipe. Below is the official recipe. However, keep in mind that I've made this recipe so much that I just adjust it to my own liking. I call this my drunken soup because of the amount of
Alcohol I put in it!!

Have a look at it. Anything in brackets is what I do to it for my own enjoyment. Try the actual recipe and try my version. See which you like!



Sherry Wild Rice Soup

2tbsp butter
1tbsp-1/2 cup minced onion (I like to use red onion to give it more colour, but any regular onion works)
1/4 c flour
4-5 c chicken stock (I end up adding a cup more, just because I add so much rice)
1-2 c cooked wild rice (so I like my soup thick and lumpy. I end up adding close to 4 cups. Add as much as you want, depending on how thick you want your soup)
1/2 tsp salt
1c light cream (again, I add a bit more because of how much rice I add
1/4 c dry sherry (yea... I add a lot of booze. Between 1/4 and 1/3 of the bottle... If you like numbers, no more than 1/2-2/3c.It'll burn off, don't worry)
Parsley or chives, minced, for garnish  (optional... I've never used it)


Melt butter in a saucepan, add union and cook til golden. Blend in flour and stock, stirring constantly until thickened. (I never measure the flour. I just add it in as i go. If you think its too runny at the end, add flour at the end, but pre-make it in a pan with butter. Wen you add this pre-made mixture, itll bend in better!)

Stir in rice and salt and simmer 5 minutes (I like to add in any leftover rice water too, it helps
As a thickener. I also put in the rice SLIGHTLY undercooked. It'll finish cooking in the soup)

Blend in cream and sherry (LOTS OF SHERRY!) and simmer until well heated. (i like to let it simmer for 10-15min, keep stirring so it doesn't stick to the pan. Take it off the heat and let it cool to warm/room temperature if you're not sering it immediately, this will mature the flavour)

If you feel fancy, garnish with the parsley/chives when served.

If you find the flavour is bland, add more salt and add pepper but be very careful with the salt. If you find it's too strong, add some sugar. This will soften the bite.

Give it a try and let me know what you think!!

-janeovision