Back Door Cafe's Wild Rice Soup -

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Back Door Cafe's Wild Rice Soup

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By Back Door Cafe, Johnston, PA

Posted July 23rd, 2007

FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Servings:	18
Author Notes:	This recipe was created by Chef Thomas Chulick of Johnstown, Pennsylvania's Back Door Café (pictured here with wife and business partner Denise Thompson) -- an outstanding restaurant that truly merits going out of your way for. This recipe is great for when you have to feed a crowd as it yields 1 1/2 gallons of soup. Thanksgiving perhaps? Click here to learn more about The Back Door Café and for more of Thomas and wife Denise's wonderful recipes.
Ingredients:	2 cups diced onions 2 cups diced celery 6 large garlic cloves, minced 4 tablespoons olive oil 1 gallon chicken stock 1 tablespoon chopped thyme 1 tablespoon chopped basil 1 tablespoon chopped marjoram 2 cups flour 2 cups butter 2 quarts light cream 2 cups seeded, diced tomatoes 8 cups cooked wild rice
Instructions:	Yields About 1 1/2 Gallons Sauté onions, celery and garlic in oil until translucent. Add stock and herbs. Bring to a boil then immediately reduce to a simmer. Add cream, tomatoes and wild rice and simmer for about 4 minutes - do not allow to boil. Meanwhile, make a roux (see links below) with the flour and butter. Add several cups of soup to the roux, whisking constantly until blended. Add this mixture back into the soup, whisking until soup is slightly thickened. Serve immediately.