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the finished wild rice soup
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Wild Rice Soup Recipe

Prep Time5 minutes
Cook Time1 hour
Servings: 6

Ingredients

  • 1 Tablespoon of butter
  • 1 Medium onion diced
  • 3 medium carrots peeled & cut into coins
  • 3 Sticks of celery diced
  • ¼ Teaspoon of rubbed sage
  • ¼ Teaspoon of dried oregano
  • ¼ Teaspoon of dried thyme
  • 3 Cloves of garlic minced
  • 6 Cups of chicken stock
  • 1 Cup of wild rice
  • 8 oz. Of crimini mushrooms sliced thin
  • 1 Bay Leaf
  • ¼ to ½ cup of heavy cream
  • Salt & pepper to taste

Garnish:

  • Parsley minced

Instructions

  • Sautee most of the vegetables: Get out a large pot and melt the tablespoon of butter in it over medium-high heat. Then toss in the onion, carrot, and celery, and sautee these ingredients for 5 minutes or until the onions are translucent. Finally toss in the garlic, sage, oregano, and thyme and continue sauteing for another minute.
  • Add the chicken stock, wild rice, mushrooms, and bay leaf to the pot.
  • Cook the soup: Stir all of these ingredients together and let it come to a boil. Then reduce the heat to a simmer, cover the pot with a lid, and let the soup cook for about 1 hour or until the rice is tender.
  • Finnish the soup: Pour in the ¼ cup of cream to the soup and stir everything together. If the soup isn’t as thick and creamy as you’d like then you can add in an additional ¼ cup of cream. The amount of cream is completely up to you and your personal preference. Finally, add salt and pepper to taste, it will probably need a good amount of salt.
  • Serve the wild rice soup immediately and garnish it with some freshly minced parsley.