Wild Rice Soup
Recipe by Nicole Thom-Arens
Severs 4 to 6
Wild Rice SoupSevers 4 to 6
Wild rice soup is a staple during the winter in the upper Midwest. I make mine without meat, but you could add chicken or bacon as desired. I use pure Minnesota wild rice for this soup; there isn’t a quick rice substitute that delivers the unique flavor of wild rice.
Ingredients:
1/2 cup uncooked wild rice1 1/2 cups water1 to 1 1/2 teaspoons kosher salt, divided1/4 teaspoon black pepper2 tablespoons olive oil2 tablespoons unsalted butter1 large yellow onion, chopped3 medium carrots, chopped (about a cup)4 stalks celery with leaves, chopped (about a cup)3 tablespoons all-purpose flour4 cups vegetable or chicken broth/stock2 cups milk (whole or 2% preferred)
Instructions:
1) About 20 minutes before you start the soup, bring 1 1/2 cups water to a boil. 2) Add 1/2 teaspoon kosher salt and 1/2 cup rice to the water, reduce to a simmer. Cover and cook for 60 minutes until the rice has puffed. 3) Add olive oil and butter to a soup pot over medium heat. 4) Add the vegetables with 1/2 teaspoon of salt. 5) Cook until the onions are translucent and the carrots are just starting to soften. 6) Add the flour and black pepper. Cook until all the flour is absorbed by the oil and butter.7) Add the broth/stock. Bring to a boil and reduce to a simmer. 8) Cook the vegetables until they are tender, about 20 to 30 minutes. 9) When the wild rice has absorbed most of the water and puffed up, drain off the excess water and add the cooked rice to the simmering vegetables. Allow the rice to cook with the vegetables for at least 10 minutes so that the flavors blend. 10) When the vegetables are tender, add the milk. Heat until hot but do not allow to boil for fear of curdling. 11) When the soup is hot, taste for seasoning. Add additional salt and pepper as needed. (I almost always add at least a 1/2 teaspoon of salt after adding the milk, but the stock/broth can be salty, so be sure to taste it first.)12) Serve with crackers and a hearty bread.
Store the cooled soup in the fridge for up to 4 days. I do not suggest freezing this soup because of the milk.
Wild rice soup is a staple during the winter in the upper Midwest. I make mine without meat, but you could add chicken or bacon as desired. I use pure Minnesota wild rice for this soup; there isn’t a quick rice substitute that delivers the unique flavor of wild rice.
Ingredients:
1/2 cup uncooked wild rice1 1/2 cups water1 to 1 1/2 teaspoons kosher salt, divided1/4 teaspoon black pepper2 tablespoons olive oil2 tablespoons unsalted butter1 large yellow onion, chopped3 medium carrots, chopped (about a cup)4 stalks celery with leaves, chopped (about a cup)3 tablespoons all-purpose flour4 cups vegetable or chicken broth/stock2 cups milk (whole or 2% preferred)
Instructions:
1) About 20 minutes before you start the soup, bring 1 1/2 cups water to a boil. 2) Add 1/2 teaspoon kosher salt and 1/2 cup rice to the water, reduce to a simmer. Cover and cook for 60 minutes until the rice has puffed. 3) Add olive oil and butter to a soup pot over medium heat. 4) Add the vegetables with 1/2 teaspoon of salt. 5) Cook until the onions are translucent and the carrots are just starting to soften. 6) Add the flour and black pepper. Cook until all the flour is absorbed by the oil and butter.7) Add the broth/stock. Bring to a boil and reduce to a simmer. 8) Cook the vegetables until they are tender, about 20 to 30 minutes. 9) When the wild rice has absorbed most of the water and puffed up, drain off the excess water and add the cooked rice to the simmering vegetables. Allow the rice to cook with the vegetables for at least 10 minutes so that the flavors blend. 10) When the vegetables are tender, add the milk. Heat until hot but do not allow to boil for fear of curdling. 11) When the soup is hot, taste for seasoning. Add additional salt and pepper as needed. (I almost always add at least a 1/2 teaspoon of salt after adding the milk, but the stock/broth can be salty, so be sure to taste it first.)12) Serve with crackers and a hearty bread.
Store the cooled soup in the fridge for up to 4 days. I do not suggest freezing this soup because of the milk.