Creamy Dreamy Wild Rice Soup II: A Hearty and Flavorful Delight
Wild rice soup is a classic comfort food, especially during the colder months. This recipe, dubbed “Wild Rice Soup II,” is an amped-up version, boasting a richer, creamier texture and a more complex flavor profile than your average wild rice soup. It’s packed with vegetables, infused with herbs, and brought together by a velvety smooth broth. This isn’t just soup; it’s a culinary hug in a bowl!
## Why This Wild Rice Soup Recipe Works
This recipe elevates the traditional wild rice soup in several key ways:
* **Pre-Soaking the Wild Rice:** Soaking the wild rice beforehand drastically reduces the cooking time and ensures that the grains are tender and plump, not tough or chewy.
* **Building Flavor in Layers:** Sautéing the vegetables first creates a depth of flavor that’s essential to a great soup. We start with aromatics like onions, carrots, and celery, and then add mushrooms for an earthy note.
* **Using a Roux:** A roux (equal parts butter and flour) thickens the soup beautifully, creating a luscious, creamy texture without relying solely on heavy cream. This allows the flavors of the wild rice and vegetables to really shine through.
* **Blending for Extra Creaminess:** A portion of the soup is blended at the end, adding another layer of creaminess and intensifying the flavors. This is optional, but highly recommended!
* **Fresh Herbs:** Fresh thyme and parsley add brightness and freshness to the soup, balancing the richness of the cream and butter.
## Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need to create this delicious Wild Rice Soup II:
* **Wild Rice:** The star of the show! Use a good quality wild rice for the best flavor and texture. About 1 cup of uncooked wild rice will yield plenty of cooked rice for the soup.
* **Vegetables:** A mix of classic soup vegetables – onion, carrots, and celery – forms the base of the flavor. Mushrooms add an earthy depth. You can use cremini, shiitake, or a combination of both.
* **Butter:** Use unsalted butter for sautéing the vegetables and making the roux. It adds richness and flavor.
* **Flour:** All-purpose flour is used to create the roux. This thickens the soup and gives it a creamy texture.
* **Chicken Broth:** Use a good quality chicken broth as the base of the soup. Homemade is always best, but store-bought works too. Low-sodium broth is preferred so you can control the saltiness of the final dish.
* **Heavy Cream:** Adds richness and creaminess to the soup. You can substitute half-and-half for a slightly lighter version.
* **Dry Sherry (Optional):** A splash of dry sherry adds a subtle nutty flavor that complements the wild rice and mushrooms. If you don’t have sherry, you can omit it.
* **Fresh Thyme:** Adds an earthy, herbal note to the soup.
* **Fresh Parsley:** Adds a touch of brightness and freshness.
* **Salt and Pepper:** To taste.
* **Bay Leaf:** Adds a subtle herbal background note. Remember to remove it before serving.
**Detailed Ingredient List:**
* 1 cup wild rice, uncooked
* 6 cups chicken broth, low sodium
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 8 ounces mushrooms, sliced (cremini or shiitake)
* 4 tablespoons unsalted butter
* 1/4 cup all-purpose flour
* 1 cup heavy cream
* 2 tablespoons dry sherry (optional)
* 1 tablespoon fresh thyme leaves
* 1/4 cup fresh parsley, chopped
* 1 bay leaf
* Salt and pepper to taste
## Step-by-Step Instructions
Follow these detailed instructions to create your own Creamy Dreamy Wild Rice Soup II:
**Step 1: Soak the Wild Rice**
This is a crucial step for tender wild rice. Place the wild rice in a large bowl and cover with plenty of cold water. Let it soak for at least 4 hours, or preferably overnight. Drain and rinse the wild rice thoroughly before cooking.
**Why Soak?** Soaking rehydrates the grains, allowing them to cook more evenly and become tender. It also reduces the cooking time, which helps preserve the nutrients and flavors of the rice.
**Step 2: Cook the Wild Rice**
In a medium saucepan, combine the soaked and drained wild rice with 4 cups of the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the wild rice is tender and has begun to burst open. Drain any excess liquid.
**Tips for Cooking Wild Rice:**
* Check the wild rice frequently during cooking to ensure it doesn’t dry out. If needed, add more broth or water.
* The cooking time will vary depending on the type of wild rice you use. Some varieties may cook faster than others.
* The wild rice is done when the grains are tender and have begun to burst open, revealing the white interior.
**Step 3: Sauté the Vegetables**
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes more. Season with salt and pepper.
**Building Flavor:** Sautéing the vegetables not only softens them but also releases their natural sugars, creating a deeper, more complex flavor that will enhance the entire soup.
**Step 4: Make the Roux**
Reduce the heat to low. Add the remaining 2 tablespoons of butter to the pot and let it melt. Sprinkle the flour over the vegetables and butter and cook, stirring constantly, for 1-2 minutes. This creates a roux, which will thicken the soup.
**Why a Roux?** A roux is a mixture of equal parts fat (in this case, butter) and flour that’s cooked together. It’s a classic thickening agent for sauces and soups, adding a smooth, creamy texture.
**Important:** Be sure to cook the roux for a minute or two to cook out the raw flour taste. Stir constantly to prevent it from burning.
**Step 5: Add the Broth and Simmer**
Gradually whisk in the remaining 2 cups of chicken broth, making sure to break up any lumps of flour. Add the bay leaf and bring the soup to a simmer. Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld together.
**Simmering is Key:** Simmering the soup allows the flavors to develop and deepen. Don’t rush this step!
**Step 6: Add the Cooked Wild Rice, Sherry (Optional) and Thyme**
Stir in the cooked wild rice, dry sherry (if using), and fresh thyme leaves. Continue to simmer for another 5 minutes to heat through.
**Step 7: Blend (Optional)**
For an even creamier texture, use an immersion blender to partially blend the soup. Alternatively, you can carefully transfer about 2 cups of the soup to a regular blender and blend until smooth. Return the blended soup to the pot and stir to combine.
**Blending Tips:**
* If using a regular blender, be sure to vent the lid to prevent pressure from building up and causing the soup to explode.
* Only blend a portion of the soup to maintain some texture.
* Blending is optional, but it adds a wonderful creaminess to the soup.
**Step 8: Stir in the Cream and Parsley**
Stir in the heavy cream and fresh parsley. Heat through gently, but do not boil. Season with salt and pepper to taste.
**Final Touches:** Adding the cream at the end ensures that it doesn’t curdle or separate. Heating gently prevents it from boiling over.
**Step 9: Serve and Enjoy!**
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with extra fresh parsley, if desired. Serve hot and enjoy!
## Tips for the Best Wild Rice Soup
* **Use Good Quality Wild Rice:** The quality of the wild rice will significantly impact the flavor and texture of the soup. Look for a reputable brand that sells true wild rice, not a blend of wild rice and other grains.
* **Don’t Skip the Soaking Step:** Soaking the wild rice is essential for tender and evenly cooked grains. It also reduces the cooking time.
* **Don’t Overcook the Wild Rice:** Overcooked wild rice will become mushy and lose its texture. Cook it just until it’s tender and has begun to burst open.
* **Build Flavor in Layers:** Sautéing the vegetables and creating a roux are key to developing a rich and complex flavor. Don’t rush these steps!
* **Adjust the Consistency to Your Liking:** If you prefer a thicker soup, add more flour to the roux. If you prefer a thinner soup, add more chicken broth.
* **Customize with Your Favorite Vegetables:** Feel free to add other vegetables to the soup, such as potatoes, corn, or spinach.
* **Add Protein:** For a heartier soup, add cooked chicken, turkey, or sausage.
* **Make it Vegetarian or Vegan:** Substitute vegetable broth for chicken broth and use a plant-based cream alternative. Omit the sherry, or substitute with a splash of apple cider vinegar for brightness.
* **Spice it Up:** Add a pinch of red pepper flakes for a touch of heat.
## Serving Suggestions
This Creamy Dreamy Wild Rice Soup II is delicious on its own, but it also pairs well with:
* **Crusty Bread:** For dipping and soaking up the flavorful broth.
* **Grilled Cheese Sandwich:** A classic comfort food pairing.
* **Side Salad:** A light and refreshing complement to the rich soup.
* **Crackers:** For added texture and crunch.
## Make Ahead and Storage Instructions
* **Make Ahead:** You can make the wild rice soup ahead of time and store it in the refrigerator for up to 3 days. The flavors will actually deepen over time.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
* **Freezing:** While you can freeze wild rice soup, the texture of the cream may change slightly upon thawing. If you plan to freeze the soup, it’s best to omit the cream until after thawing and reheating. Add the cream just before serving.
## Variations
* **Chicken Wild Rice Soup:** Add 2 cups of cooked, shredded chicken to the soup along with the wild rice.
* **Turkey Wild Rice Soup:** Substitute cooked, shredded turkey for chicken.
* **Mushroom Wild Rice Soup:** Use a variety of mushrooms for a more intense mushroom flavor. Try adding dried porcini mushrooms that have been rehydrated in hot water.
* **Vegetarian Wild Rice Soup:** Use vegetable broth and omit the sherry. You can also add other vegetarian protein sources, such as lentils or beans.
* **Spicy Wild Rice Soup:** Add a pinch of red pepper flakes or a dash of hot sauce for a touch of heat.
## Nutritional Information (Approximate)
* Calories: 350
* Fat: 25g
* Saturated Fat: 15g
* Cholesterol: 80mg
* Sodium: 600mg
* Carbohydrates: 25g
* Fiber: 5g
* Sugar: 5g
* Protein: 8g
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
## Creamy Dreamy Wild Rice Soup II Recipe Card
**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 1 hour 30 minutes
**Ingredients:**
* 1 cup wild rice, uncooked
* 6 cups chicken broth, low sodium
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 8 ounces mushrooms, sliced (cremini or shiitake)
* 4 tablespoons unsalted butter
* 1/4 cup all-purpose flour
* 1 cup heavy cream
* 2 tablespoons dry sherry (optional)
* 1 tablespoon fresh thyme leaves
* 1/4 cup fresh parsley, chopped
* 1 bay leaf
* Salt and pepper to taste
**Instructions:**
1. **Soak the Wild Rice:** Place the wild rice in a large bowl and cover with plenty of cold water. Let it soak for at least 4 hours, or preferably overnight. Drain and rinse the wild rice thoroughly before cooking.
2. **Cook the Wild Rice:** In a medium saucepan, combine the soaked and drained wild rice with 4 cups of the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the wild rice is tender and has begun to burst open. Drain any excess liquid.
3. **Sauté the Vegetables:** In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes more. Season with salt and pepper.
4. **Make the Roux:** Reduce the heat to low. Add the remaining 2 tablespoons of butter to the pot and let it melt. Sprinkle the flour over the vegetables and butter and cook, stirring constantly, for 1-2 minutes.
5. **Add the Broth and Simmer:** Gradually whisk in the remaining 2 cups of chicken broth, making sure to break up any lumps of flour. Add the bay leaf and bring the soup to a simmer. Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld together.
6. **Add the Cooked Wild Rice, Sherry (Optional) and Thyme:** Stir in the cooked wild rice, dry sherry (if using), and fresh thyme leaves. Continue to simmer for another 5 minutes to heat through.
7. **Blend (Optional):** For an even creamier texture, use an immersion blender to partially blend the soup. Alternatively, you can carefully transfer about 2 cups of the soup to a regular blender and blend until smooth. Return the blended soup to the pot and stir to combine.
8. **Stir in the Cream and Parsley:** Stir in the heavy cream and fresh parsley. Heat through gently, but do not boil. Season with salt and pepper to taste.
9. **Serve and Enjoy!:** Remove the bay leaf before serving. Ladle the soup into bowls and garnish with extra fresh parsley, if desired. Serve hot and enjoy!
**Enjoy this incredibly flavorful and comforting Creamy Dreamy Wild Rice Soup II! It’s sure to become a family favorite!**