Mn Wild Rice Soup
Cozy up with a bowl of hearty and creamy MN Wild Rice Soup, a classic Minnesotan comfort food that’s perfect for chilly days. This rich and flavorful soup features tender wild rice simmered with a medley of aromatic vegetables like onion, carrots, and celery, all enveloped in a velvety broth enhanced by a touch of heavy cream. Infused with fresh thyme and a hint of garlic, the dish gets even heartier with optional shredded chicken for added protein. Finished with a garnish of fresh parsley, this satisfying soup is as nourishing as it is delicious. Serve it with warm crusty bread for a complete meal that brings the flavors of the Northwoods to your table. Perfect for meal prep, easy family dinners, or impressing guests, this soup will quickly become a recipe favorite.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 4 cups Water
- 4 tablespoons Butter
- 1 medium Onion, finely chopped
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 cup Cooked chicken, shredded (optional)
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Rinse the wild rice under cold water to remove any impurities.
In a medium saucepan, combine the wild rice and 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for about 30-40 minutes or until the rice is tender. Drain any excess water and set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir continuously to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer.
Add the cooked wild rice, heavy cream, shredded chicken (if using), thyme, bay leaf, salt, and black pepper to the pot. Stir to combine.
Lower the heat and let the soup simmer gently for 10-15 minutes, stirring occasionally, to allow the flavors to meld together. Adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped parsley. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 6569 mg | 286% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 15.4 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 279 mg | 21% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2214 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
