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One of our favorite winter dishes is this wild rice soup recipe. It has been in my family’s list of favorites since sometime around 2002. If you spend much time in the kitchen, then you know that any recipe that can hang around that long is worth sharing!
I can still remember the first time I ever made this soup. I know it took me close to three hours. The original wild rice soup recipe had a lot of foo-foo and unnecessary fiddly work. I would have probably never made it again, except for one thing; it was fantastic! So, I made a few minor adjustments and now the entire process takes about 30-45 minutes.
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Perfect for Large Gatherings
I have served this wild rice soup at church events, family gatherings and large parties, and I can’t ever remember not being asked to share the recipe. Speaking of large events, this soup is great because one batch will generously serve 24 people. The soup is really rich, so most of the time I’ve served closer to 30-35 people. With that in mind you need a large stock pot. One that will hold about 12 qts. would be great.
Invest In a Good Pot. You’ll Be Glad You Did!
I highly recommend investing in a good quality stock pot. Nothing is worse than scorching something because your pot doesn’t heat evenly or has a thin bottom. It’s one of those investments that you’re better off paying extra for. It will save you a LOT of trouble in the future, and if properly cared for, will only be a one time purchase. I have had a Tramontina 12 qt. pot for years, and I love it. It has a heavy bottom, so you don’t have to worry about scorching. Here’s a heavy bottom pot almost identical to mine.
Sometimes, if I have leftover chicken or turkey, I add that to my soup. However, this soup is so rich that it’s not at all necessary to add in the poultry; totally up to your preference.
Keep It Warm Without Scorching
This wild rice soup recipe is great reheated, but preferably in the microwave because it’s really thick and creamy. With that being said, you want to serve it hot from the stove right after it’s made, because you can’t really leave it on to simmer without scorching. If you need it to stay hot for an extended period of time, I recommend transferring it to a large crock pot and setting the heat to low.
Making A Roux (It’s Easier Than It Sounds!)
This wild rice soup has the addition of a roux, which will thicken and give the soup its creamy consistency. Roux (pronounced “roo,”) is a French word that simply means mixing fat with flour. The fat is usually butter. Add the flour to room temperature or softened butter, using either a whisk, potato masher or even the back of a spoon until it’s mixed evenly. You will then want to add about 2 or 3 soup ladles of your broth and whisk until it’s smooth before adding the roux back to your soup. Some of the best soup recipes I’ve tried are made with a roux. It’s a simple technique that makes a big difference.
I hope you and your family enjoy this recipe as much as we do. If any of you have any questions at all, feel free to contact me and I’ll do my best to help!
Wild Rice Soup
Ingredients
- 2 c. diced onion
- 6 large cloves of garlic, minced
- 2 c. diced celery
- 4 Tbs. olive oil
- 1 gallon of chicken broth
- 1 Tbs. dried basil
- 1 Tbs. dried thyme
- 1 Tbs. dried marjoram
- 14 oz. can of diced tomatoes
- 2 lbs. of wild rice
- 2 c. all purpose flour
- 2 c. butter – room temperature
- 2 qts. half and half
- *Optional: leftover chicken or turkey – deboned
- Salt and pepper to taste.
Instructions
- Saute onions, celery and garlic in olive oil until translucent.
- Add chicken broth, herbs and tomatoes.
- Bring to a boil and add the wild rice.
- Reduce heat to a low boil and cook until rice is tender.
- Meanwhile make a roux by adding the flour to the softened butter, mixing well.
- When the rice is tender, turn the heat to medium/low and add 2-3 soup ladles of broth to the flour and butter mixture, whisking well.
- Add the roux back to the soup mixture and whisk until slightly thickened.
- Stir in the half and half.
- Add in the poultry if you choose.
- Salt and pepper to taste.
- Serve immediately.
