📝 About This Recipe
A quintessential staple of Minnesota and the Great Lakes region, this soup celebrates the 'manoomin' (wild rice) that grows in the shallow waters of the Northwoods. This version is luxuriously creamy, featuring earthy, nutty grains of authentic wild rice simmered in a rich broth with tender chicken and aromatic mirepoix. It is the ultimate comfort food for a chilly Midwestern evening, offering a perfect balance of smoky, savory, and nutty flavors.
🥗 Ingredients
The Grains
- 1 cup Uncooked Wild Rice (rinsed thoroughly; use authentic cultivated or hand-harvested wild rice, not a blend)
The Soup Base
- 6 tablespoons Unsalted Butter (divided into 2 portions)
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and diced into 1/4 inch rounds)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 8 ounces Cremini Mushrooms (sliced)
- 6 cups Chicken Stock (low sodium, high quality)
- 1 teaspoon Dried Thyme
- 1 piece Bay Leaf (fresh or dried)
The Roux and Finish
- 1/2 cup All-Purpose Flour
- 1.5 cups Heavy Cream (at room temperature)
- 2 cups Cooked Chicken Breast (shredded or cubed; smoked chicken or rotisserie works best)
- 2 tablespoons Sherry (dry cooking sherry)
- to taste Salt and Black Pepper
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Rinse the wild rice under cold water in a fine-mesh strainer until the water runs clear. This removes any debris or excess starch.
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2
In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté until they have released their moisture and turned golden brown, about 8 minutes.
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3
Add the diced onion, carrots, and celery to the pot with the mushrooms. Sauté for another 5-7 minutes until the onions are translucent and the vegetables begin to soften.
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4
Stir in the minced garlic, dried thyme, and bay leaf. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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5
Pour in the chicken stock and add the rinsed wild rice. Increase the heat to bring the mixture to a boil.
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6
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 45-50 minutes. The rice is done when it has 'blossomed' (split open to reveal the white interior) but still retains a slight chew.
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7
While the soup is simmering, prepare the roux in a separate small saucepan. Melt the remaining 4 tablespoons of butter over medium heat.
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8
Whisk the flour into the melted butter and cook for 2-3 minutes, stirring constantly, until it smells slightly nutty and is a pale golden color. Do not let it brown too much.
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9
Slowly whisk 1 cup of the hot soup liquid into the roux until smooth, then whisk that thickened mixture back into the main soup pot.
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10
Stir in the shredded chicken and the heavy cream. Let the soup simmer uncovered for another 5-10 minutes to thicken to your liking.
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11
Stir in the dry sherry. This adds a sophisticated depth of flavor that cuts through the richness of the cream.
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12
Taste the soup and season generously with salt and freshly cracked black pepper. Remove the bay leaf before serving.
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13
Ladle the hot soup into bowls and garnish with fresh chopped parsley.
💡 Chef's Tips
Use 100% wild rice rather than a blend for the best texture and authentic nutty flavor. If the soup becomes too thick upon standing (wild rice continues to absorb liquid), thin it with a splash of chicken broth or milk. For a vegetarian version, swap the chicken stock for vegetable broth and use sautéed hearty mushrooms instead of chicken. Don't rush the rice; real wild rice takes significantly longer than white rice to reach the perfect 'butterfly' texture. Adding the sherry at the very end preserves its bright acidity and complex aroma.
🍽️ Serving Suggestions
Serve with a warm, crusty loaf of sourdough bread or traditional wild rice bread with salted butter. A crisp, green side salad with a sharp vinaigrette helps balance the richness of the cream. Pair with a glass of buttery Chardonnay or a local Midwestern amber ale. For an extra touch of indulgence, top each bowl with crispy fried leeks or crumbled bacon.