Manoomin Wild Rice Soup
A creamy soup built around manoomin, the wild rice hand-harvested from Minnesota's lakes, simmered with turkey and root vegetables.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 14
- carbs
- 26
- protein
- 18
- calories
- 300
Instructions
- 1
Simmer the wild rice in 3 cups of the broth for 35-40 minutes. Cook until the grains split and become tender.
- 2
Melt butter in a separate large pot. Saute the onion, carrots, and celery until softened, about 8 minutes.
- 3
Sprinkle flour over the vegetables. Cook and stir for 1 minute.
- 4
Slowly whisk in the remaining broth so lumps do not form.
- 5
Pour the cooked wild rice and its cooking liquid into the pot.
- 6
Stir in the shredded turkey. Simmer for 15 minutes to blend the flavors.
- 7
Stir in the heavy cream. Season with salt and pepper.
- 8
Simmer gently for a few more minutes without letting it boil. Serve hot.
Chef's tips
Cook the wild rice separately first so the vegetables do not overcook. Stirring in a splash of sherry at the end adds extra flavor.
Storage
Refrigerate up to 4 days; the rice will continue to absorb liquid.
Reheating
Reheat gently over low heat, adding broth to loosen if needed.
Common mistakes to avoid
- •Boiling the soup hard after adding the cream, which can make it separate.
- •Using instant or blend rice instead of true wild rice, which ruins the texture.
Serving suggestions
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