Irresistible Bowl of Wild Rice Soup
Irresistible Bowl of Wild Rice Soup
This creamy wild rice soup combines tender, nutty wild rice, colorful vegetables, and aromatic herbs in a rich, velvety broth. Hearty, wholesome, and wonderfully comforting, it's perfect for cozy family dinners and chilly nights!
Ingredients
Equipment
Method
- Heat the oil and 1 tablespoon of butter in a Dutch oven over medium heat for 1 minute. Cook the onion, carrots, and celery for 8 minutes, stirring often, until soft and the onion looks translucent, then add the garlic and thyme for 30 seconds.
- Add the remaining 2 tablespoons of butter, then sprinkle in the flour and stir for 1 to 2 minutes, until the mixture smells nutty and no dry flour remains.
- Pour in the broth 1 cup at a time, whisking until smooth, and scrape up any browned bits. Add the rinsed rice, bay leaf, salt, pepper, and nutmeg, bring to a boil, then reduce to a gentle simmer and cook partly covered for 25 minutes.
- Nestle the chicken thighs into the pot, cover partly, and simmer for 20 to 25 minutes more. The chicken is done at 175°F, and the rice is ready when most of the grains split open at the ends and feel chewy, not hard.
- Move the chicken to a cutting board, shred it with two forks, and stir it back into the pot, along with any juices. Remove the bay leaf.
- Turn the heat to low, then stir in the milk, cream, and spinach for 3 minutes, until the spinach wilts and the soup is steaming. Do not let it boil. Stir in the lemon juice and taste for salt.
- Rest the pot off the heat for 5 minutes, so the soup thickens slightly. Ladle into warm bowls and garnish with parsley, cracked black pepper, and a lemon wedge.
Use 100 percent wild rice and keep the soup below a boil after the dairy goes in; instant blends turn to mush, and a hard boil splits the cream.
Notes
- Rinse the rice for 30 seconds before cooking.
- Cook the roux until it smells nutty.
- Keep warm broth on hand to loosen leftovers.