Mn Wild Rice Soup

Cozy up with a bowl of hearty and creamy MN Wild Rice Soup, a classic Minnesotan comfort food that’s perfect for chilly days. This rich and flavorful soup features tender wild rice simmered with a medley of aromatic vegetables like onion, carrots, and celery, all enveloped in a velvety broth enhanced by a touch of heavy cream. Infused with fresh thyme and a hint of garlic, the dish gets even heartier with optional shredded chicken for added protein. Finished with a garnish of fresh parsley, this satisfying soup is as nourishing as it is delicious. Serve it with warm crusty bread for a complete meal that brings the flavors of the Northwoods to your table. Perfect for meal prep, easy family dinners, or impressing guests, this soup will quickly become a recipe favorite.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 cup Wild rice
• 4 cups Water
• 4 tablespoons Butter
• 1 medium Onion, finely chopped
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 3 cloves Garlic, minced
• 0.25 cup All-purpose flour
• 4 cups Chicken or vegetable broth
• 1 cup Heavy cream
• 1 cup Cooked chicken, shredded (optional)
• 1 teaspoon Fresh thyme leaves
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Parsley, chopped (for garnish)

Directions

Step 1

Rinse the wild rice under cold water to remove any impurities.

Step 2

In a medium saucepan, combine the wild rice and 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for about 30-40 minutes or until the rice is tender. Drain any excess water and set aside.

Step 3

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Sprinkle the flour over the vegetables and stir continuously to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Slowly pour in the broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer.

Step 7

Add the cooked wild rice, heavy cream, shredded chicken (if using), thyme, bay leaf, salt, and black pepper to the pot. Stir to combine.

Step 8

Lower the heat and let the soup simmer gently for 10-15 minutes, stirring occasionally, to allow the flavors to meld together. Adjust seasoning with additional salt and pepper, if needed.

Step 9

Remove the bay leaf before serving.

Step 10

Ladle the soup into bowls and garnish with chopped parsley. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	3000.6 grams (3000.6g)

Amount per serving	% Daily Value*
Calories	2485

Total Fat 139.80g	179%
Saturated Fat 77.00g	385%
Polyunsaturated Fat 1.40g
Cholesterol 574mg	191%
Sodium 6569mg	286%
Total Carbohydrate 183.20g	67%
Dietary Fiber 19.60g	70%
Total Sugars 15.40g
Protein 110.80g	222%

Vitamin D 9IU	45%
Calcium 279mg	21%
Iron 8mg	45%
Potassium 2214mg	47%

*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.

Source of Calories

Fat: 51.7%

Protein: 18.2%

Carbs: 30.1%