Minnesota Wild Rice Soup
This is my take on the classic Minnesota wild rice soup. It's a simple, humble soup with a creamy, roux-thickened base, but the star is the wild rice itself, which gives the soup a nutty, chewy texture. I add grated carrot and onion for the base and finish it with slivered almonds for crunch.
Ingredients
Ingredients (Serves ~4)
- 3/4 cup uncooked wild rice
- Salt
- 1 medium yellow onion ~3/4 cup grated
- 1 large carrot ~3/4 cup grated
- 1/4 cup salted butter 4 tablespoons
- 1/2 cup all-purpose flour
- 5 1/4 cups chicken or vegetable broth
- 1 1/4 cups shredded or cubed cooked chicken or ham
- 3 tablespoons slivered almonds
- 1/2 cup + 2 tablespoons heavy cream
- Freshly grated black pepper
- Minced chives for serving
Instructions
- Boil salted water and cook wild rice for 40-45 minutes until grains burst and curl.
- Grate onion and carrot using large holes of box grater.
- Melt butter in large pot, sauté onion for 5 minutes.
- Whisk in flour and cook for 1 minute.
- Slowly stream in broth while whisking, bring to boil.
- Reduce heat, add cooked rice, chicken, and almonds. Simmer 5-10 minutes.
- Remove from heat, stir in heavy cream.
- Season with salt and pepper.
- Garnish with chives and serve.
Notes
Add cream off heat to prevent curdling.