Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Here's a wild rice recipe you can eat with a spoon! A splash of white wine, cream, and chicken broth team up to make the luscious base of this Minnesota wild rice soup.

Source: Better Homes and Gardens

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Recipe Summary

total:
50 mins
Servings:
8
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan combine wild rice, water and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, about 40 minutes until tender. Drain if needed.

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  • Meanwhile, in a Dutch oven melt butter over medium heat. Add onion, celery, and carrot; cook 5 minutes or until soft, stirring occasionally. Add mushrooms and garlic; cook 5 minutes or until vegetables are tender and most of the mushroom liquid evaporates, stirring frequently. Carefully add wine; cook and stir 1 minute.

  • Add broth, chicken, the 1/2 teaspoon salt, and the pepper. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes.

  • In a small bowl stir together cream and flour; add to soup mixture. Cook and stir until slightly thickened and bubbly. Stir in cooked wild rice and thyme. Return to boiling; reduce heat. Simmer 5 minutes to blend flavors. Season to taste with additional salt and black pepper.

Nutrition Facts

313 calories; fat 17g; cholesterol 80mg; saturated fat 10g; carbohydrates 21g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 17g; vitamin a 1863.6IU; vitamin c 4.2mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 6.9mg; vitamin b6 0.3mg; folate 45.2mcg; vitamin b12 0.3mcg; sodium 714mg; potassium 507mg; calcium 60mg; iron 1.8mg.
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