Erin's Wild Rice Soup

Cozy up with a bowl of Erin's Wild Rice Soup, a hearty and creamy dish that combines wholesome ingredients with comforting homemade goodness. Featuring nutty wild rice, tender sautéed vegetables, and fragrant herbs like thyme and rosemary, this soup is a symphony of flavors perfect for chilly days. A velvety roux of milk and cream adds richness, while optional shredded chicken elevates it to a satisfying main course. Ready in just over an hour, this one-pot wonder is ideal for meal prepping or family dinners, and it pairs beautifully with crusty bread. Garnish with fresh parsley for a pop of color and serve steaming hot for a nourishing treat.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 tablespoons Butter
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 3 medium Carrots, peeled and diced
• 3 medium Celery stalks, diced
• 3 cloves Garlic cloves, minced
• 1 cup Wild rice
• 8 cups Chicken or vegetable broth
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 cup All-purpose flour
• 2 cups Milk
• 1 cup Heavy cream
• 1.5 cups Shredded cooked chicken (optional)
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and shimmering.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the wild rice to the pot, along with the chicken or vegetable broth, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir well to combine.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the wild rice is tender and cooked through, stirring occasionally.

Step 6

In a separate small saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Step 7

Gradually whisk in the milk until the mixture is smooth. Cook for 3-4 minutes, stirring frequently, until the mixture thickens slightly.

Step 8

Pour the milk mixture into the soup pot, stirring to combine. Add the heavy cream and cooked chicken (if using) to the pot and stir well.

Step 9

Simmer the soup for an additional 5-10 minutes, allowing the flavors to meld and the soup to thicken slightly. Adjust seasoning with additional salt and pepper, if needed.

Step 10

Remove the bay leaf and discard. Serve the soup hot, garnished with fresh parsley if desired. Enjoy!

Nutrition Facts

Serving size	(3719.9g)

Amount per serving	% Daily Value*
Calories	3058.8

Total Fat 159.4g	0%
Saturated Fat 80.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 686.8mg	0%
Sodium 10267.4mg	0%
Total Carbohydrate 220.2g	0%
Dietary Fiber 23.0g	0%
Total Sugars 45.2g
Protein 171.2g	0%

Vitamin D 221.4IU	0%
Calcium 943.7mg	0%
Iron 11.1mg	0%
Potassium 3831.0mg	0%

*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: 47.8%

Protein: 22.8%

Carbs: 29.4%