Soul satisfying and heartwarming are the words to describe this soup. Wild Rice tastes a bit like tea. The grassy-herby flavor paired with earthy mushrooms and vegetables make the soup a satisfying winter dish.
Wild Rice Chicken Soup
Servings
6 Servings
Ingredients
- 1 cup wild rice
- 2 cups chicken stock or water
- Olive oil
- 1 large onion diced
- 3 celery ribs thinly sliced
- 2 medium carrots cut into small dice
- 1 pound mushrooms I use a mix of cremini, chanterelle, hen of the woods, black trumpet and shiitake
- 4 cloves garlic minced
- 1 bay leaf
- 4 tablespoons flour
- 1 cup dry white wine
- 5 cups chicken stock or water
- 2 teaspoons chopped fresh rosemary
- 1 ounce dried porcini mushrooms
- 2 boneless skinless chicken breasts, cut into medium dice
- Kosher salt and freshly cracked pepper
Instructions
- Rice:
- Cook rice in a covered sauce pan over medium heat for 50-60 minutes until the rice has splayed (cracked open to reveal lighter interior). Drain any extra liquid and reserve for the soup.
- Soup:
- Heat a large saucepan, lightly covered with olive oil, over medium heat. Sauté the onion, celery, carrots and mushrooms, in batches, being sure to season each batch with salt and pepper, until lightly browned and caramelized.
- Add vegetables back to the pan and add 4 tablespoons of extra virgin olive oil. Sprinkle the flour over the vegetables and oil and stir to combine. Cook the roux for 3-5 minutes until the flour has lightly browned. Add the wine and continue cooking until most of the wine evaporates.
- Add the stock, rosemary, dried porcini, chicken and cooked rice to the pan.
- Simmer the soup for 20 minutes until the vegetables are tender and the chicken has cooked through. Adjust seasoning with salt and pepper.
I lived in the City of the Lakes “Minneapolis” and seasonal worker for the Lincoln! ( a restaurant in St. Louis Park) and learn how to love, prepare, and Cook, Matzo-balls and the different soups! Jamie is the best instructor for me! I get her (understand)
Does the rice have to be cooked for 50-60 min in just two cups of water? Doesn’t the water absorb too quick?
go low and slow…cover the pan you should be fine…you dont want too much liquid or you “water down” the flavor!
This was a very easy recipe to follow! Perfect for a cold winter day. Satisfying and healthy! Thank you.