Ingredients and Weight:
- Wild rice: 2 cups (200g)
- Unsalted butter: 1/4 cup (56g)
- Chopped onion: 1 medium (120g)
- Minced garlic: 2 cloves (6g)
- Vegetable broth: 8 cups (2 liters)
- Salt and black pepper: To taste
- Shredded cheddar cheese: 1.5 cups (150g)
- Chopped fresh parsley: 1/4 cup (5g)
Preparation Time:
15 minutes
Cooking Time:
60 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Rinse the wild rice thoroughly in a fine-mesh sieve until the water runs clear.
- In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Stir in the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
- Stir in about half of the shredded cheddar cheese and season with salt and black pepper to taste.
- Ladle into bowls and top with the remaining cheddar cheese and fresh parsley.
Nutritional Information:
Per Serving (1 cup)
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 15g
Dish Characteristics:
- Creamy and comforting
- Rich and flavorful
- Gluten-free
- Vegetarian-friendly
User Comments:
- "This soup is simply delicious! It's so rich and creamy, and the wild rice adds a nice nutty flavor."
- "I love that this soup is so easy to make. I just threw all the ingredients in a pot and let it simmer away."
- "I've made this soup several times now, and it's always a hit with my family and friends."
Special Precautions and Tips:
- If you don't have wild rice, you can substitute brown rice or white rice.
- To make a vegan version of this soup, use vegetable broth and dairy-free cheese.
- This soup can be made ahead of time and reheated when ready to serve.
