Minnesota Wild Rice Soup
A creamy and hearty soup featuring wild rice, chicken, mushrooms, and often wild rice. It's a comforting classic from the Upper Midwest.
🧂 Ingredients
- 1 cup Wild rice(rinsed)
- 6 cups Chicken broth
- 2 cups Cooked chicken(shredded or diced)
- 8 oz Mushrooms(sliced)
- 1 medium Onion(chopped)
- 2 stalks Celery(chopped)
- 4 tbsp Butter
- 1/4 cup All-purpose flour
- 1.5 cups Heavy cream
- 1 cup Milk
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Cook wild rice according to package directions. Drain and set aside.
- 2
In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
- 3
Add mushrooms and cook until browned, about 5-7 minutes.
- 4
Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
- 5
Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring occasionally.
💡 Tip: Whisking gradually prevents lumps. - 6
Stir in cooked chicken and cooked wild rice. Season with salt and pepper.
💡 Tip: Season at the end to adjust taste. - 7
Reduce heat to low and stir in heavy cream and milk. Heat through, but do not boil.
💡 Tip: Simmering after adding cream can cause it to curdle. - 8
Serve hot, garnished with fresh parsley if desired.
💡 Pro Tips
- ✓For a richer flavor, use homemade chicken stock.
- ✓If you can't find wild rice, a mix of wild rice and brown rice can be used, but the texture will be different.
- ✓Add a pinch of nutmeg for a subtle flavor enhancement.
🔄 Variations
- Add a can of drained and rinsed corn for sweetness and texture.
- Substitute turkey for chicken.
- For a vegetarian version, omit chicken and use vegetable broth, adding more mushrooms or other vegetables like carrots and peas.