Cheese and Rice Soup
Cheesy Rice Soup! It’s still soup season and this one is sure to warm you. Not only that, but you already have the ingredients … well most! It’s an easy recipe with few ingredients. The secret is in the caramelizing of the onion. This will involve most of your prep time. The rest comes together quickly. Yep, I can’t deny this is a very rich soup but Oh So Good. A cup will do!
Recipe
1/4 Cup butter
1 Tablespoon olive oil
1 Large yellow onion-chopped
1 1/2 Cups cooked white or brown rice even a little wild rice if you choose (I used long grain white rice.)
About 4 Cups chicken broth (Make it vegetable broth for vegetarian.)
1/4 Cup all purpose flour
1 Cup whole milk
1 Teaspoon ground mustard
1 Teaspoon paprika
1/2 Teaspoon white ground pepper
1/4 Teaspoon red pepper flakes
4 Cups shredded Colby-Monterey Jack cheese
Salt may not need to be added-taste test first
Garnish optional: sliced green onion, or chopped parsley, or seasoned croutons-recipe below
Heat butter and oil over low medium heat in a large enough pot to hold all ingredients.
Add onion and sauté until golden. You may need to turn heat down to low to avoid burning. This process takes 20-30 minutes. Stir occasionally.
In the meantime, cook the rice according to package directions substituting chicken broth for the water. If your broth has salt there is no need to add salt in the cooking.
After the onion begins to have a caramel color look turn heat to medium and add the flour. Stirring as you add. It will be bubbly. Be sure heat is not too hot or this will burn. Add milk slowly and stir as you go. This will thicken pretty fast.
Add two cups of the broth slowly to the thickened roux. Stir until incorporated. Have the broth at room temperature or slightly heated when you begin this. It just mixes better. Bring all to a low simmer.
Add the seasonings. You can play with these a bit. Cut back or add more. Up to you!
Add cooked rice and stir in well.
Add cheese and allow to melt into the mixture. Stir to mix in.
Bring back to a simmer. Avoid high heat. When heated through and all cheese is melted it is ready.
Garnish and serve.
CROUTONS:
French bread baguette
Olive oil
Italian seasoning, or herbs de Provence (or fresh minced garlic)
The baguette need not be fresh but it will make slicing easier. Cut the baguette on the diagonal, 1/4 inch slices approximately.
Place slices on a flat baking sheet that can tolerate broiler temperatures.
Drizzle each with a little olive oil.
If using minced garlic add a pinch to each slice before placing into broiler.
Place into HI heated broiler and keep an eye. This will not take long. Remove after the bread is light brown around the edges. This may take as little as 1-2 minutes depending on your broiler.
Sprinkle with herbs of your choice before all cools.
Cool.