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Warm Up With This Homemade Wild Rice Soup Recipe

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Soupe d'automne 15 recettes crémeuses que la saison Hygge offre ! Fall comfort food, Wild
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Description

Nothing beats a warm bowl of soup on a cold winter day. One of my favorite soups to make is a homemade wild rice soup. It’s hearty, flavorful, and perfect for a cozy night in. This soup is made with a blend of vegetables, wild rice, and chicken broth. It’s a healthy and filling meal that’s easy to make and perfect for any night of the week.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about an hour.

Ingredients

  • 1 cup wild rice
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 8 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Cook the wild rice according to package instructions.
  2. In a Dutch oven, heat the olive oil over medium heat.
  3. Add the onion, carrots, and celery to the pot and sauté until softened, about 5 minutes.
  4. Add the garlic and sauté for another minute.
  5. Pour in the chicken broth, bay leaf, thyme, salt, and pepper.
  6. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
  7. Add the cooked wild rice to the pot and let it simmer for another 15-20 minutes.
  8. Remove the bay leaf and stir in the heavy cream.
  9. Let the soup simmer for another 5-10 minutes until heated through.
  10. Serve hot and enjoy!

Notes

This soup can be made ahead of time and stored in the fridge or freezer. To reheat, simply warm it up on the stove or in the microwave. You can also add in other vegetables like mushrooms or spinach to give it an extra boost of nutrition.

Nutrition Info

This recipe makes about 8 servings. Each serving contains approximately:
  • Calories: 235
  • Protein: 8g
  • Fat: 11g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 1101mg

Recipe Tips

To make this recipe vegetarian, simply use vegetable broth instead of chicken broth and omit the heavy cream. You can also use a slow cooker to make this soup. Simply add all the ingredients to the slow cooker and let it cook on low for 6-8 hours. When you’re ready to serve, stir in the heavy cream and enjoy! This soup pairs well with a crusty bread or salad for a complete meal.

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