I’ve posted on Instagram a couple times about my favorite wild rice soup, and a lot of people asked for the recipe! I forgot about that until I did a poll a couple days ago on Instagram and got an overwhelming response that you’d still like the recipe that I never had shared, haha. 🙂 I finally got my act together and I’ve typed it out here for you!
The credit for this recipe goes to my mom. I can’t remember where she got it, but this is how she and I have tweaked it over time! I have it in a Word document on my computer, actually, so it was harder for me to share with you all. This way, though, having it in a blog post, the recipe will be easily accessible for anyone who’s looking for a delicious, comfort food type of meal!
Best-Ever Wild Rice Soup:
Ingredients:
- 6 tablespoons butter
- 1-2 tablespoons minced onion
- 1/2 cup flour
- 3-6 cups chicken broth (I always add closer to 6 cups – I recommend having extra broth on hand)
- 2 cups wild rice, cooked
- 1 cup brown rice, cooked (optional, but I like to add it in to bulk it up more)
- 1/3 cup chicken, cooked (bite-size or chopped even smaller)
- 1/3 cup minced ham (can omit this and add more chicken instead, but I love the addition of ham, too!)
- 3/4 cup finely grated carrots
- 1 can evaporated milk
- 1 tablespoon dried parsley
- 3 tablespoons slivered almonds
Directions:
In a saucepan, melt the butter. Sauté onion until tender. Blend in flour (let it cook for a few minutes until it gets a little darker). Gradually add the broth, whisking it smooth as you go. Bring this to a boil. Add wild rice, brown rice, meats, carrots, and almonds (see my note about almonds below). Simmer until steaming hot and bubbly. Add more broth until it reaches desired consistency. Finally, when you’re almost ready to serve, stir in the can of evaporated milk and crush the parsley over the soup. Remove from heat. Enjoy!
*Note: if you’re not a fan of almonds, you can skip it! I actually leave the almonds out for Bjorn’s sake, and then sprinkle some on top of my own soup once it’s dished up!
To freeze:
I like to save this soup in individual portions to reheat for my lunches! I just let the soup cool down a bit, then I spoon it into quart-size freezer bags. That way, it’s easy to freeze flat!
Let me know if you end up making this soup! I hope you enjoy it! 🙂