Current favorite soup alert!
It’s got a spicy curry kick, while still being a comforting, rice-filled, chicken broth-based soup.
And I love it. I can’t stop making it.
This soup calls for Rice-a-Roni. This is not a product that I had ever purchased prior to making this soup.
I went to the grocery store without the recipe, and of course hadn’t written an amount to buy on my list (though in my defense, I didn’t even know what amounts this product was sold in). But just to be safe, I bought 6 boxes.
I thought, yeah, 26 ounces should do the trick!
The recipe calls for 1 box.
Thank goodness we like this soup. I will probably need to continue buying Rice-a-Roni in bulk to keep up with our consumption of it.
Curried Wild Rice Soup
A creamy, comforting, rice-filled soup with a spicy curry kick.
- 2 (4.3 ounce) boxes Long Grain & Wild Rice Rice-a-Roni
- 1/2 cup butter
- 2 onions, chopped
- 4 stalks celery, sliced thin
- 2 teaspoons curry powder
- 2 teaspoons dried parsley
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dry mustard
- 1 cup flour
- 6 1/2 cups reduced sodium chicken broth
- 1/2 cup chardonnay
Prepare Rice-a-Roni according to package directions. Set aside.
In a large stockpot, melt the butter over medium heat. Once bubbling, add the onions, celery, curry powder, dried parsley, salt, black pepper, and dry mustard. Cook, stirring frequently, until vegetables have softened, about 5 minutes. Reduce heat to low and add the flour. Continue cooking 1 minute, stirring until no dry flour remains. Slowly add in the chicken broth, stirring vigorously so no flour clumps remain and the mixture thickens evenly. Add the prepared rice and the chardonnay. Cook until heated through. Serve hot.
Adapted from Family Cookbook Project.