Northwoods Wild Rice Soup
Cozy up with a bowl of Northwoods Wild Rice Soup, a creamy, hearty dish that perfectly captures the flavors of the great outdoors. This recipe highlights the nutty, earthy goodness of wild rice, paired with tender vegetables like carrots, celery, and mushrooms, all simmered in a rich broth infused with garlic, thyme, and a touch of heavy cream. Sautéed to perfection, the aromatic base creates layers of flavor in every spoonful, making it a standout on cold days or anytime you crave comfort food. Ready in just over an hour, this soup is ideal for family dinners or meal prep, offering a satisfying and nutrient-packed meal that will warm you from the inside out. Serve with crusty bread for the ultimate comforting experience and enjoy a taste of nature in every bite!
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Recipe Information
Ingredients
- 1 cup (uncooked) wild rice
- 4 cups water
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium (diced) yellow onion
- 2 medium (peeled and diced) carrots
- 2 stalks (diced) celery
- 3 cloves (minced) garlic
- 1 cup (sliced) mushrooms
- 4 cups chicken or vegetable broth
- 1.5 cups heavy cream
- 1 tablespoon all-purpose flour
- 2 tablespoons (chopped) parsley
- 1 teaspoon (dried) thyme
- 1 leaf dried bay leaf
- to taste salt and pepper
Instructions
Rinse the wild rice thoroughly under cold water using a fine mesh sieve and set aside.
In a medium pot, combine the wild rice and water. Bring to a boil, reduce heat to a low simmer, and let it cook uncovered for 40-45 minutes until the rice is tender and some grains split open. Drain excess water and set cooked rice aside.
While the rice cooks, heat butter and olive oil together in a large soup pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften, stirring occasionally.
Stir in the garlic and mushrooms, and cook for an additional 5 minutes until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually add the chicken or vegetable broth, stirring constantly to avoid lumps, and bring the mixture to a gentle simmer.
Add the cooked wild rice, parsley, thyme, and bay leaf to the soup. Stir well, cover, and let simmer for 10 minutes to blend the flavors.
Reduce the heat to low, and slowly stir in the heavy cream. Season with salt and pepper to taste.
Simmer gently for another 5 minutes, stirring occasionally, until the soup becomes creamy and well combined.
Remove the bay leaf before serving. Ladle the soup into bowls, garnish with extra parsley if desired, and enjoy your Northwoods Wild Rice Soup!
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 4260 mg | 185% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 17.5 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 252 mg | 19% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2105 mg | 45% | |
*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.
