One of the great things about February is that it’s still prime soup season, which I enjoy more now that my boys are discovering that some of those soups I’ve been offering them all along actually taste good. Like wild rice soup. At some point during this winter it has become a family favorite. Everyone eats it. I mean the whole bowl of soup, not just a token spoonful.
I developed this recipe because I didn’t want to make a soup by opening several cans of pre-made soup. Still, it comes together quickly once you’ve cooked the wild rice. You can prepare that a day or two in advance to get a meal on the table faster. And an immersion blender comes in handy for pureeing the cooked potatoes, which thicken the soup and make it seem creamy even before you add any dairy product.
Here’s how we make wild rice soup:
1 cup wild rice
1 tablespoon olive oil
3 stalks of celery
1 medium onion, chopped
2 cloves of garlic, minced
1 medium carrot, diced
3 medium russet potatoes, peeled, halved and thinly sliced
1/4 cup half and half or evaporated milk
1 1/2 to 2 cups diced cooked chicken or turkey
1 teaspoon salt
pepper to taste
Cook wild rice according to package directions. Drain, if necessary, and set aside. Saute celery, onion, garlic and carrot in a stock pot for about 5 minutes. Add three cups of water, salt and the sliced potatoes. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes or until all the vegetables are quite tender. Remove the pot from the heat and blend with an immersion blender until creamy. Return the soup to the burner and add the chicken, cooked wild rice and half and half. Heat thoroughly. Add salt and pepper to taste.
Notes: Add a bit more water or milk for a thinner soup.
The chicken or turkey is optional, and you’ll hardly miss it if you leave it out. I’ve also swapped in a half pound of browned ground beef for the poultry and no one seemed to notice.