Manitoba Wild Rice Soup
Northern wild rice in a light cream soup with mushrooms and carrot.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 250 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 11 g
- carbs
- 31 g
- protein
- 8 g
- calories
- 250
Instructions
- 1
Simmer the wild rice in half the stock for 45 minutes until the grains split.
- 2
In a second pot, cook the onion, carrot, celery and mushrooms in the butter for 10 minutes.
- 3
Stir in the flour and cook 2 minutes, then whisk in the remaining stock.
- 4
Add the cooked rice with its liquid and simmer 10 minutes.
- 5
Stir in the cream, season and heat through without boiling.
Chef's tips
Cook the rice separately so you can control how much of its dark cooking liquid goes into the soup.
Ingredient substitutions
- cream → whole milk for a lighter soup
Storage
3 days refrigerated.
Common mistakes to avoid
- •Undercooked rice
Serving suggestions
Cooked Manitoba Wild Rice Soup?
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