This is my family’s favorite recipe for making wild rice soup. This soup allows the flavor of the wild rice to shine through while still having a rich creamy feeling. My favorite part of this recipe is that using my homemade broth makes it a low-sodium soup.
Combine rice, 3 1/2 cups of broth, carrot, celery, and onion. Bring to a boil; reduce heat. Simmer, covered, for 20 to 30 minutes* until rice is tender but still chewy.
In a medium saucepan, melt butter. Stir in flour and pepper. Add remaining 1 3/4 cup of broth. Cook and stir until bubbly. Slowly add cream or half-and-half while stirring constantly. Add this mixture to the rice mixture when rice is ready, stirring constantly. Add rabbit (or chicken/turkey), salt to taste, and heat through. Garnish soup with chives if desired.
* Wild rice grown commercially will take longer to cook than hand-harvested, usually 35 to 40 minutes. Adjust accordingly.
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Becky, I made this last night and the whole family liked it. A friend brought me a bag of wild rice from her summer vacation through Minn. I used vegetarian chicken. The wild rice was chewy and nutty. Thanks for the recipe! I put it in my recipe box.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
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julip1882 on 11.16.2009
mmmm, I’ve got a big pot of turkey broth and turkey meat that is just waiting to be made into soup! thanks….I wish I could harvest my own wild rice in St. Paul…It is definitely worth the $$ for the good stuff, delicious!
DessertForTwo on 9.29.2009
Thanks for sharing your regional recipe! I will definitely use this recipe as soon as it gets cold enough. I love the addition of rabbit meat.