Description
This Wild Rice Soup may be made with or without turkey/chicken and ham. I’m using some leftover Thanksgiving turkey, but chicken is lovely as well.
Ingredients
- 3 tablespoons butter
- 4 oz. mushrooms* chopped
- 1 large onion chopped
- 2 carrots (about 2 cups) chopped
- 2 celery stalks chopped
- 2 cloves garlic chopped
- 1/2 teaspoon dry thyme or 1 tablespoon fresh
- 1/4 cup parsley (NO dried parsley please!) chopped
- 1/2 cup roasted red pepper (jarred) chopped
- 1 cup wild rice Minnesota grown of course!
- 4 cups chicken or turkey stock use vegetable stock if you prefer
- 2–3 cups water** only if using very strong broth, taste it!
- 3 cups chicken or turkey cubed into bite-size pieces
- 1/4–1/2 cup cream half & half is fine
Instructions
In a large saucepan, over medium-high heat, melt the butter until it bubbles. Add the mushrooms and saute until they’ve given up their liquid and are browned nicely. Add onion and a pinch of salt and saute for another 4 or so minutes (when softened). Add carrots, celery, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes, then add in the garlic and cook for another minute. Add in roasted red pepper.
Gradually stir in the stock and stir in any bits on the bottom of the pan. Add the wild rice to the pan. Bring to a boil, then simmer over medium heat, stirring occasionally, until the vegetables are tender, about 30-40 minutes. Add the chicken/turkey and ham (if using) and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream or half and half and season to taste with salt and pepper. Add the parsley and ladle the soup into bowls and serve.
Make ahead: The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving.
This recipe freezes beautifully.
Notes
*These mushrooms are from R&R Cultivation, local, organic and sustainable urban farming. Please grab yourself a few next time you are at Saint Pual Winter Farmers Markets!
**Use water if your stock is very strong (my homemade is ultra-flavorful!). If you are using boxed stock, just taste and gauge the water to your own tastebuds.