Funky Crunchy Mama’s Creamy Wild Rice Soup

If you’ve ever been up nort’, I’m guessing you’ve been introduced to a few local favorites: cheese curds — both squeaky and fried — a local Friday night fish fry (and hopefully the fish was a locally sourced walleye), and wild rice — probably in a soup, possibly in a pilaf, perhaps stuffed in mushrooms, or maybe even in a bread or burger.

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If you’ve never tried wild rice, it’s delicious. It has a nutty, savory flavor and a heartiness unmatched by any other grain. I religiously use it in my holiday nut loaf, regularly use it to make wild rice burgers (which my non-vegetarian friends and family love), and almost always have a pot of this soup either in the works or stashed in the freezer.

Wild rice can be a little pricey, even if you don’t live that far from its source, but well worth the indulgence. However, if you’re ever in the Duluth, MN/Superior, WI area pick up a bag of bulk. You won’t even need to go to a grocery store — they sell it in the gas stations for like $15 for three pounds.

So here’s my go-to recipe for Creamy Wild Rice Soup. Make some space in your freezer or figure out who you’ll be sharing with, ‘cause it makes a lot.

Creamy Wild Rice Soup

1 large onion (about 1 ½-2 c. chopped)
3 c. chopped celery
3 c. chopped carrots
1 – 8 oz. package of baby portobello mushrooms
1 ¼ c. wild rice (uncooked)
2 t. kosher salt
¼ t. pepper
2 t. dried thyme
2 T. soy sauce
1 – 2 cup boullion cube
1/3 c. flour
4 T. butter
¾ c. milk
10 c. water

Melt the butter and saute the onions, celery, and carrots until the onions are mostly clear. Add in the mushrooms, salt, pepper, bullion cube, and thyme. Saute until mushrooms are lightly cooked (about five minutes). Stir in the wild rice, mixing to lightly toast the grains for a few minutes before adding the flour.

Make sure the flour is well mixed, ensuring no flour lumps. Add water, bring to a boil, then reduce to a simmer for 45-50 minutes. Add milk and soy sauce and simmer for an additional five minutes. Let sit for 5-10 minutes before serving.

Notes:
This is one of my favorite meals to bring to new parents. It’s hearty, healthy, and perfect with a baguette.

If you don’t have bouillon on hand, feel free to skip it and add a little more salt. The onions, carrots, and celery already in the soup should be sufficient for a brothy flavor.