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Creamy Fall Wild Rice Soup Recipe

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4.1 from 10 reviews

A comforting and creamy fall wild rice soup featuring RiceSelect wild rice, hearty vegetables like carrots, celery, and butternut squash, and enriched with heavy cream and chicken. This soup offers a delightful nutty flavor and warming spices, perfect for chilly days.

Ingredients

Vegetables

  • 2 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 1 small butternut squash, peeled and cut into small chunks
  • 4–5 stalks fresh thyme
  • 2 sage leaves
  • 1 bay leaf
  • 2 cups kale

Oils and Dairy

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup heavy cream

Grains and Broth

  • 1 cup RiceSelect Royal Blend wild rice
  • 8 cups broth (chicken or vegetable)

Seasonings and Others

  • 3–4 garlic cloves, finely minced
  • 2 tablespoons flour
  • 2 teaspoons umami mushroom seasoning
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste (about 2 teaspoons salt used)
  • Cooked chopped chicken (approximately 1-1.5 cups, estimated)

Instructions

  1. Prepare the vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add carrots, celery, onion, and butternut squash. Season with salt and pepper. Cook for 6-8 minutes until vegetables are slightly tender.
  2. Add butter and garlic: Stir in butter and minced garlic, cooking for about 1 minute until the garlic is fragrant.
  3. Create the roux and season: Add flour, umami mushroom seasoning, and onion powder to the vegetables, stirring so the flour coats everything evenly, forming a roux. Cook for 1-2 minutes to remove raw flour taste.
  4. Add broth, rice, and herbs: Pour in the broth, add the RiceSelect Royal Blend wild rice, and tie herbs (thyme, sage, bay leaf) together with baker’s twine for easy removal. Simmer for 15-20 minutes, or until the rice is fully cooked and tender. Remove the herb bundle.
  5. Mix in cream, chicken, and kale: Stir in heavy cream, cooked chopped chicken, and kale. Cook until kale wilts and the chicken is warmed through, about 3-5 minutes.
  6. Serve warm: Ladle the soup into bowls and enjoy this creamy, hearty fall wild rice soup.

Notes

  • Tie fresh herbs together with baker’s twine to make them easier to remove after cooking.
  • Cooking times may vary slightly based on rice and broth temperature.
  • Use cooked chicken from leftovers or rotisserie for convenience.
  • Adjust salt and pepper according to taste preference.

Find it online: https://bitezly.com/creamy-fall-wild-rice-soup-recipe/