Have A Rice Day | Rice Recipes

Smoked Salmon and Wild Rice Soup

Melt butter in a large saucepan over medium-high heat. When hot, add onions and cook until caramelized, about 10 minutes. Add the celery and continue to cook for several minutes.

What You’ll Need:

Ingredients

1 cup + 2 tbsp

unsalted butter

280 mL

3 cups

finely chopped white onion

750 mL

diced celery stalks

3 cups

brandy (optional)

750 mL

3 cups

white wine

750 mL

6 tbsp

finely grated fresh gingerroot

90 mL

1 cup + 2 tbsp

all-purpose flour

280 mL

6 quarts

2% milk

6 L

3 quarts

18% cream

3 L

4-1/2 cups

chopped smoked salmon

1.125 L

6 cups

cooked Kokuho Rose® white rice or Brown, or

Tsuru Mai® brown rice

1.5 L

3/4 cup

finely chopped fresh parsley

175 mL

To taste

Salt and pepper

to taste

Directions

Add the brandy and wine, cooking until the liquid has almost evaporated. Add the ginger and cook for 30 seconds.

Add the flour and continue cooking for several minutes, stirring to coat the vegetables.

Add milk and cream, stirring constantly and scraping any bits from the bottom of the pan.

Stir in smoked salmon, rice and parsley. Reduce the heat to medium-low and bring the soup to a simmer. Cook for 30 minutes, stirring often to prevent scorching.

Serve with toasted baguette and dill oil.

YIELD: 24 SERVINGS

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