Easy, Delicious & Different – Wild Rice Soup Recipe

Did you know? Wild Rice is very difficult to grow commercially because it’s best harvested with canoes or non motorized boats as the grass is super fragile – which is why it comes from it’s native land Minnesota & neighboring areas, including Canada. ( v i a )

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I worked in the deli department of a grocery store (Byerlys) for about 4 years in high school.  I would cut cheese & slice meat. Very cool.

I learned a lot in that grocery store.  I was easily the youngest person in my department which meant quickly learning to have confidence & a large ball sack.  No more sweet, innocent Katie – time to grown the F up.  So, thank you to the grocery store, wouldn’t have made it far without you.

I also learned a lot about food.  Many of my shifts were spent maintaining the salad bar. I learned all about ingredients, what they smell like, how long they last, how they taste, what they look like.  (To this day I can’t eat pickled jalapeños, I can still smell them.)

There were also a couple foods I couldn’t get enough of.  Never got old no matter how many pounds I served a day.  Mmmmm corn soufflé, Ruben Panini and… cheese.

Wild Rice Soup was one of them.  Every single time I indulged, it was as delicious as the last.  After visiting home a week or 2 ago I felt it was time to share a recipe, perfect timing for fall + the cooler months.  Soups are the best, comforting & delicious.  I did my best to twist this recipe a little & keep it as healthy as I know how, basically avoid foods I don’t know or heavy creams.

A Couple Quickies: ( v i a / v i a )

  • Wild Rice is not a grain or rice, it’s aquatic grass

  • Grain Free & Gluten Free

  • Rich in magnesium & fiber to help digestion

  • Super flavorful & affordable

  • 30 times higher in antioxidants than white rice

  • Naturally, the Minnesota state grain (If you want the good stuff, make sure it’s Minnesota grown).

wild-rice-soup recipe
Interesting Wood Wick Candle: Here

Wild Rice Soup Recipe

6 Tablespoons Real Butter

½ Cup Minced Onion

3 Cloves Minced Garlic

½ Cup Flour

4 Cups Vegetable Broth

2 Cups Cooked Wild Rice (*cooking time takes a while, prepare ahead of time)

½ Cup Finely Grated Carrots

3 Tablespoons Chopped Slivered Almonds

Salt & Pepper

1 Cup Whole Milk Plain Yogurt

2 Tablespoons Dry Sherry

Parsley or Chives

Directions: In a large saucepan, melt butter over medium heat.  Sauté onion & garlic until translucent.  Blend in flour.  Slowly add broth. Stir constantly until the mixture comes to a boil, then boil & stir for 1 minute.  Stir in rice, carrots, almonds & S+P.  Simmer for 5 minutes.  Blend in yogurt & sherry.  Allow soup to simmer.  Serve with parsley!  (*Feel free to add small cubes of ham, or chicken if you want a meaty soup)

 wild-rice-soup recipe

What’s your favorite fall dish?

Have a great end of your week & be thoughtful.

Xx

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