Savory Sundays: Minnesota Wild Rice Soup
01.16.2011 
Minnesota Wild Rice Soup is standard fare throughout the upper Midwest. In the middle of our cold and frigid winters, we look for hot and hearty foods to keep our insides nice and warm. Soup does just the trick.
It has become somewhat of a tradition in my family to make a big pot of soup on Sunday mornings. We all sit down to a big bowl and with a side of fresh bread and eat as much as we can possibly stand. My mom always loved these soup Sundays because there were so many leftovers it would feed us again on Monday and Tuesday. Plus, I always think soup tastes better the second time around. The flavors have really had a chance to meld together.
Wild rice is notorious for being extremely healthy. It has fewer calories than white rice and brown rice and still manages to hold far more nutrients in its small grains. Wild rice has three times as much fiber and twice as much protein as white rice. Compared to brown rice, wild rice has a third of the fat and half the sodium. Wild rice is packed with vitamins and minerals that contribute to a healthy and balanced diet.
Wild rice really has a unique and chewy texture. Even if you don't get around to making this soup, I still think you should give wild rice a try. You would be missing out on a flavor experience if you didn't give it a chance.
Minnesota Wild Rice Soup is a rich and hearty soup that will keep your insides warm when it's cold outside. The wild rice gives this soup an interesting texture and a subtle nutty flavor that complements the vegetables well. The addition of chicken turns this soup into a well-rounded meal. Find yourself some wild rice and make this today!
Minnesota Wild Rice Soup
Yields 8-10 servings
1 cup uncooked wild rice
2 tablespoons butter
2 leeks, diced (about 2-1/2 cups)
3 carrots, diced (1 cup)
4 celery stalks, diced (1 cup)
8 ounces mushrooms, sliced (2 cups)
2 cloves garlic
1/4 cup flour
6 cups chicken broth
2-3 chicken breasts, cooked and diced (1 1/2 cups)
1 cup cream
1/4 cup dry sherry
Salt and pepper, to taste
Cook the wild rice according to the directions on the package. Wild rice generally takes 55-60 minutes to cook, so plan ahead!
In a large soup pot, melt the butter and sauté the leeks, carrots, celery, mushrooms, and garlic on medium high heat. Cook for about 15 minutes, or until the vegetables have softened, stirring occasionally.
Add the flour and stir until blended into the vegetables. Add the chicken broth and bring to a boil. Once boiling, cover, turn the heat down to low, and simmer for 30 minutes.
Add the wild rice and chicken. Stir in the cream and sherry. Cook until thoroughly heated. Add salt and pepper to taste.
Serve hot!
Reader Comments (14)
delicious, and I am looking forward to trying out this recipe with some of the rice that I brought home from our trip! Thanks
for the pin!