Wild Rice Soup
What to serve at your Friendsgiving gathering? Enjoy this creamy, delicious soup with fresh vegetables & hearty wild rice for a crowd-pleasing 1st course. Makes a tasty next day lunch or dinner. 6-7 servings.
Simple Ingredients:
· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra for drizzling
· 4 cups cooked chicken or turkey, diced cubes-optional-
· 2 unpeeled, fresh carrots washed dried, and chopped.
· 2 fresh celery stalks washed, dried, and chopped.
· 1 fresh onion diced-yellow or red.
· 2 fresh garlic cloves, minced.
· ¼ cup all-purpose flour
· 7 ½ cups (1.88 quarts) homemade chicken or vegetable stock or low sodium broth, if possible organic
· 1 cup (5 ounces) uncooked wild rice blend
· 1 cup (8 ounces) creamy goat cheese or heavy cream.
· Sea salt & freshly cracked pepper to taste.
Easy Directions:
1. In a large pot with a lid or Dutch oven, heat 1 tablespoon of olive oil over medium heat, add carrots and celery with a pinch each of sea salt & pepper. Stir & sauté until vegetables soften about 5 minutes.
2. Add the onion, stir, and sauté until veggies start to become translucent, about 5 minutes.
3. Add remaining tablespoon of olive oil, followed by garlic, stir until garlic becomes golden, not brown. Then sprinkle the flour over the veggies, stir and sauté until evenly coated, 2-3 minutes.
4. Add the wild rice to the pot and slowly stir in 7 cups of the stock or broth, set aside remaining ½ cup.
5. Bring to a boil, then simmer covered over low heat until vegetables soften, and the rice absorbs some of the broth about 30-40 minutes.
6. As the soup simmers, remove the goat cheese from the refrigerator and slice into 1/2-inch rounds, set aside. If using cream remove from refrigerator and set aside.
7. Add cubed meat, stirring occasionally, simmer over low heat until rice becomes more tender, about 10-15 minutes.
8. Add the goat cheese or cream to the pot, stir until fully blended.
9. Season to taste with salt & pepper.
10. Drizzle with olive oil, serve immediately & enjoy!
Helpful Hints
Sautéing veggies on medium heat allows them to “sweat” releasing liquid while gaining rich flavors.
Add meat at the end to avoid overcooking and becoming too soft.
If not ready to serve, turn off heat and cover the pot. Note that the rice will continue to absorb the broth, add remaining ½ cup of broth and cook to desired consistency before adding the meat and goat cheese.
Soup not thick enough? Simmer uncovered 10 minutes before serving.
For fully blended flavors, prepare soup a day ahead. Allow to cool, soup will thicken as it rests. Reheat over low heat.
Refrigerate up to 3 days. Freeze in an airtight container up to 3 months.
Compost or add remaining veggie stalks & skins in your next stock
To download this recipe click here
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Grazie da Team VILLA GRAZIELLA ORGANIC!