Wild Rice Soup
Growing up in the Northwoods of Wisconsin, wild rice was often served on our table in the winter months. My dad even learned how to harvest the rice by knocking the seed heads with a stick into the tarp that lined his canoe in early fall. This made wild rice even more special at our table.
Wild rice has an earthy nutty flavor and a chewy texture that is distinctive. It packs a lot of protein, fiber, vitamins and minerals making it an excellent food – and it tastes great! When I have leftover turkey or chicken I like to make this soup.
1 cup Wild Rice
3 cups of water
1 Tbsp Chicken Bouillion
1 8oz package of mushrooms (cremini or button) – sliced
2 Tbsp of Butter
1 small leek, rinsed and sliced thinly
1 stalk celery – chopped
1 clove garlic – minced
2 bay leaves
1 1/2 tsp thyme
Juice of 1/2 lemon
1 tsp SeaSalt
1/2 tsp Pepper
1 quart chicken stock – preferably organic, low salt or homemade
1 cup diced leftover chicken
1/4 c dry white wine
Rinse the rice thoroughly. Combine the rice, 3 cups of water, and 1 Tbsp chicken boullion cubes in a saucepan. Cover and simmer for 50-60 minutes until tender, but not mushy.
Meanwhile saute’ the leek and celery in butter. When the leek is softened 5- 7 min, add the minced garlic. After 1-2 minutes, add the sliced mushrooms and saute until slightly cooked.
When the rice is finished add the saute’ed veggies to the pot, add the chicken stock, thyme, bayleaf, sea salt and pepper. After the flavors have blended (10-15min) add the cooked chicken, lemon juice and wine. Simmer another 3 – 5 min. Adjust the seasonings to taste and enjoy!