Wild Rice Soup

1 Reviews
100% would make this recipe again

This recipe is very popular in Minnesota, where wild rice grows in abundance.

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Preparation : 20 min Cooking : 1 h
260 calories/serving

Ingredients

2 tbsp canola oil 1 fl.oz
4 cloves garlic, minced
1 onions, finely chopped 7.1 oz
2 stalks celery, diced into small cubes 5 oz
2 carrots, diced into small cubes 7.1 oz
3 sweet potatoes, peeled and cut into small pieces 1.2 lb
16 button (white) mushrooms, thinly sliced 7.8 oz
1 pinch salt [optional]
1 cup wild Rice 6 oz
3 cups chicken broth, warm 24.4 fl.oz
2 cups water, warm 16.7 fl.oz
1 tsp dried savory 0.1 oz
2 bay leaf 0.1 oz
3 tbsp butter, unsalted 1.5 oz
1/4 cup white flour (all purpose) 1.2 oz
1 1/2 cup milk, partly skimmed, 2% 12.8 fl.oz
ground pepper to taste [optional]
1/2 cup flaked almonds [optional] 1.4 oz

Method

  1. Heat oil in a stockpot over medium heat. Add the onion and sauté, stirring occasionally, until soft and translucent, about 2-3 min. Add the garlic and cook an additional 1-2 min, with constant stirring, until fragrant. Add the vegetables and cook 2-3 min with stirring. Season with salt. Pour in the warm broth and water. Add the rice, bay leaf and savory then stir to combine. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 min.
  2. Meanwhile, in a separate saucepan, heat the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 min. Gradually pour in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.
  3. Add the cream sauce to the soup, and stir gently until combined. Taste and season with salt and pepper as needed.
  4. Ladle soup into bowls, garnish with almonds then serve.

Observations

The soup keeps up to 5 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

260

Fat

9 g

14 %

Saturated 3.5 g
+ Trans 0.3 g

19 %

Cholesterol

10 mg

Sodium

310 mg

13 %

Carbohydrate

38 g

13 %

Fibre

4 g

17 %

Sugars

9 g

Net Carbs

34 g

Protein

7 g

Vitamin A

127 %

Vitamin C

19 %

Calcium

10 %

Iron

10 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Magnesium, Manganese, Vitamin A
Good source of  :
Copper, Fibre, Folacin, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Source of  :
Calcium, Iron, Omega-3, Vitamin B1, Vitamin B12, Vitamin C, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 1
Milk and Alternatives 0
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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