Name: Wild Rice Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup wild rice, rinsed; 4 cups water or broth; 1 teaspoon salt; 2 tablespoons butter; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 8 ounces mushrooms, sliced (cremini or button); 2 cloves garlic, minced; 1/4 cup all-purpose flour; 6 cups chicken or vegetable broth; 1 teaspoon dried thyme; 1/2 teaspoon dried sage; 1/4 teaspoon black pepper; 1 cup cooked chicken, turkey, or vegetarian protein (optional); 1 cup heavy cream or half-and-half; 1/4 cup chopped fresh parsley, for garnish; Salt to taste; Pepper to taste

Description

A comforting and hearty wild rice soup that warms both the body and spirit, perfect for chilly evenings.

Ingredients

Scale

1 cup wild rice, rinsed
4 cups water or broth
1 teaspoon salt
2 tablespoons butter
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
8 ounces mushrooms, sliced (cremini or button)
2 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken or vegetable broth
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon black pepper
1 cup cooked chicken, turkey, or vegetarian protein (optional)
1 cup heavy cream or half-and-half
1/4 cup chopped fresh parsley, for garnish
Salt to taste
Pepper to taste

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Instructions

In a medium saucepan, combine the rinsed wild rice, 4 cups of water or broth, and 1 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender. Drain any excess water and set the rice aside.
In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion, carrots, and celery, sautéing until softened.
Add the sliced mushrooms to the pot and cook until browned and fragrant. Stir in the minced garlic for an additional minute.
Sprinkle 1/4 cup of flour over the sautéed vegetables and cook for about 1 minute while stirring constantly to create a roux.
Gradually whisk in 6 cups of broth, breaking up any lumps, and let it become smooth. Add the dried thyme, sage, and black pepper.
Stir in the cooked wild rice along with the optional protein. Reduce the heat to low and let it simmer for 15-20 minutes.
Add 1 cup of heavy cream or half-and-half, gently heating through without boiling. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.

Notes

Consider toasting the wild rice before cooking for enhanced flavor. You can experiment with different mushrooms or add a dash of soy sauce for an umami kick.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 4g
Sodium: 900mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 8g
Cholesterol: 40mg