Wild rice soup is a hearty and flavorful dish made with wild rice, fresh or frozen vegetables, herbs, and occasionally chicken. It can be made in a slow cooker or on the stovetop and is perfect for cold winter days.
Place 1 cup wild rice in a strainer and rinse under tap water for 30 seconds. Add rinsed wild rice to 3 cups water in a saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until rice has absorbed the liquid and is tender, 15 to 20 minutes for hand-harvested wild rice, about 60 minutes. Remove from heat and reserve.
In a pot or Dutch oven over medium heat, heat the butter and cook the onion until translucent, about 5 minutes. Add mushrooms, carrots and celery and cook until they are all softened, stirring occasionally, about 5 minutes more.
Add bay leaves and chicken broth. Bring to a boil and then simmer for 20 minutes. Add cooked wild rice, chicken, cream, white wine (or white wine vinegar), salt, pepper and herbs, if using. The mixture is stirred and cooked until warmed through.
To serve, remove bay leaves, check the seasoning and adjust as necessary. Laddle the wild rice and chicken soup into bowls, and served it hot.
You can garnish the soup with fresh parsley, chopped, and slivered almonds, slightly toasted.
Food in U.S.A.