I hope you’re excited, because today I am about to share with you one of my absolute favorite recipes of. all. time. It is my Mom’s wild rice soup and, in my opinion, it beats all other wild rice soups ever. Period.
I have so many wonderful memories of growing up as a child and smelling that wonderful aroma of cooking wild rice. Whenever I breathed in that delicious scent, I KNEW we were eating wild rice soup that night, and could not wait for dinner. My mom would always serve this soup with some warm bread to dip in the creamy broth, which put the meal over the top. I’m telling you, best. soup. ever.
- You can easily make this recipe vegetarian by swapping the chicken broth for vegetable broth.
- You may also include cooked chicken, shredded carrot or slivered almonds to this soup, they make wonderful additions!
Mom’s Wild Rice Soup
- 2 tbls. butter
- 1 tbls. minced onion
- 3 tbls. flour (gluten free, if desired)
- 4 cups low sodium chicken stock (use vegetable stock for vegetarian option)
- 2 cups cooked wild rice
- 1 cup 2% evaporated milk or whole milk
- 1/2 tsp. salt (according to taste, will vary depending on the saltiness of your stock)
- Pepper – to taste
- In a medium sauce pan (at least 2 quarts) melt butter. Add onion and sauté until tender. 1-2 minutes.
- Whisk in flour and cook a minute or two, to cook out raw flour taste.
- Slowly whisk in chicken stock, being sure to avoid any lumps in the flour. Allow broth to thicken slightly.
- Add in cooked wild rice and let simmer about 5 minutes.
- Stir in milk, salt and pepper, to taste.
- Heat until JUST about to boil, and serve with your favorite bread for dunking.
Recipe from my mom, thanks mom!