Chicken: I used thawed frozen chicken breasts.Final Step: Melt 6 tbsp butter in a pan, whisk in 1/2 cup flour, whisk in 1 1/2 cups milk until creamy and thick. Slow Cooker Instructions: High setting 4 hours (thaw first if using chicken).Instant Pot Instructions: High pressure 30 mins + 10 mins natural release.Thin the soup to desired consistency with broth. Make the roux and mix it in (or add heavy cream). Simmer until wild rice is cooked (1-2 hours). Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Don’t use brown rice, don’t use white rice, and don’t use a “wild rice blend”, which is usually just white or brown rice with a few flecks of wild rice in there. May I recommend the Bacon and Brussels Sprouts Salad of years past? It never gets old, does it? Or my family’s latest favorite, a Simple Green Salad.Ī note about wild rice: Please use actual wild rice*! I know it’s on the expensive side, and hard to find, and I’m normally all about the substitutions, but in this case, it is not the same. If it’s Christmas (who else makes wild rice soup for Christmas except my family? I literally know zero people), you better have a fancy salad to round out the meal. If it’s just an average Sunday soup day, you better be making a loaf of crusty No Knead Bread. You will obviously need some extras to go with your wild rice soup. (This is how I’ve always made the recipe in the past, but more recently I’m finding that I like the heavy cream option better because the flavor is a bit richer and more developed.) The No-Heavy-Cream Option: Same as either of the above to start, but instead of heavy cream, make a flour-butter-milk mixture as your creamy base.The Easiest Option: Add everything to the Instant Pot.Add heavy cream, a bit more broth, and some sherry and umami seasoning to finish. Add veggies just at the end, so they don’t get mushy. Add wild rice and cook for a bit to make a soup base. The Best Flavor Option (this is how the recipe is written): Sauté onions and mushrooms to start.It’s mostly hands-off (except for a short little step at the end to get that creaminess). This is yummy, earthy, middle-of-winter wild rice soup. I feel very qualified to tell you that this right here is how it’s done. And think about how much wild rice soup I’ve had in my lifetime. The flavor of this soup, thanks to the mushrooms, I think, was so, so, so, so good. But you do not hate me because this is going to blowyamind. This time I ditched the chicken (although, to be fair, you can absolutely keep it around), added mushrooms, and put it in the Instant Pot*. Instant Pot Wild Rice Soup (with mushrooms oh my gosh): This brings us to today. Yet another iteration of the wild rice soup that I so know and love. This became an excellent back-pocket recipe for making a quick dinner, having friends over last-minute, or bringing a meal to a friend. And that’s saying a lot, because I’m making new recipes ALL THE TIME. It is also one of my personally most-made recipes in life. This recipe was born and it became one of the most popular recipes on Pinch of Yum. I wanted to take it from Christmas dinner to an easier-to-make version of the classic. God bless Minnesota, and mom, and the wild rice soup that raised me.Ĭrockpot Chicken Wild Rice Soup: Then came my need to make wild rice soup on the reg. In case you were wondering, I think the recipe comes from our church cookbook because obviously. And really, there is just nothing better. No electric appliances. It’s dark by 5pm and the evergreen trees are covered with snow and the soup has been simmering all day and the whole house smells like bacon and wild rice soup. My mom still makes it every year for Christmas Eve dinner. Wild rice soup was the food of my childhood. My Mom’s Wild Rice Soup. I grew up in / still live in Minnesota. It might be helpful to do a quick recap of my wild rice soup journey over the course of my life.
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