Smoked Salmon and Wild Rice Soup

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
18 diced celery stalks 18
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

For more great recipes, visit www.haveariceday.com/rice-recipes

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