📝 About This Recipe
A true icon of Upper Midwestern comfort, this soup celebrates the 'manoomin' or wild rice that grows in the crystal-clear lakes of Minnesota. This version is luxuriously creamy, featuring a velvety roux-based broth infused with earthy mushrooms, savory aromatics, and tender rotisserie chicken. It’s a soul-warming dish that perfectly balances the nutty, chewy texture of hand-harvested wild rice with a hint of smoky bacon.
🥗 Ingredients
The Grains
- 1 cup Minnesota Wild Rice (uncooked, rinsed thoroughly)
- 3 cups Chicken Broth (for simmering the rice)
The Soup Base
- 6 tablespoons Unsalted Butter (high quality)
- 4 slices Thick-cut Bacon (diced small)
- 1 medium Yellow Onion (finely diced)
- 2 large Carrots (peeled and diced)
- 2 stalks Celery (diced)
- 8 ounces Cremini Mushrooms (sliced)
- 3 cloves Garlic (minced)
- 1/2 cup All-purpose Flour (for the roux)
- 4 cups Chicken Stock (low sodium)
- 2 cups Heavy Cream (at room temperature)
Protein and Seasoning
- 2 cups Cooked Chicken Breast (shredded or cubed)
- 1 teaspoon Fresh Thyme (leaves removed from stems)
- 2 tablespoons Dry Sherry (optional, for depth)
- Salt and Black Pepper (to taste)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed wild rice and 3 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until the rice kernels 'bloom' (split open) and are tender but still have a slight bite.
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2
While the rice is cooking, place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon and cook until crisp and the fat has rendered.
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3
Remove the bacon bits with a slotted spoon and set aside on a paper towel, leaving the bacon fat in the pot.
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4
Add the butter to the bacon fat. Once melted, add the onion, carrots, and celery (the mirepoix). Sauté for 6-8 minutes until the onions are translucent and fragrant.
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5
Stir in the sliced mushrooms and cook for another 5 minutes until they have released their moisture and started to brown slightly.
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6
Add the minced garlic and fresh thyme, cooking for just 60 seconds until fragrant to avoid burning the garlic.
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7
Sprinkle the flour over the vegetables. Stir constantly for 2-3 minutes to cook out the raw flour taste; the mixture will look like a thick paste.
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8
Slowly whisk in the 4 cups of chicken stock, a little at a time, ensuring no flour lumps remain. If using sherry, add it now.
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9
Bring the liquid to a gentle simmer. It will begin to thicken beautifully as it heats up.
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10
Drain any excess liquid from the cooked wild rice and add the rice to the soup pot along with the cooked chicken and the reserved crispy bacon.
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11
Reduce heat to low and stir in the heavy cream. Allow the soup to heat through for 5 minutes, but do not let it reach a rolling boil once the cream is added.
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12
Taste the soup and season generously with salt and freshly cracked black pepper. Wild rice absorbs a lot of salt, so don't be shy!
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13
Ladle into warm bowls and garnish with a sprinkle of fresh parsley before serving.
💡 Chef's Tips
Always use 'true' wild rice rather than a wild rice blend for the most authentic texture and flavor. If the soup becomes too thick upon standing (wild rice continues to absorb liquid), thin it with a splash of milk or broth. For a vegetarian version, swap the chicken and bacon for extra mushrooms and use high-quality vegetable stock. Avoid boiling the soup after adding the cream to prevent the dairy from curdling or separating. For the best flavor, make the soup a day in advance; the flavors develop and deepen significantly overnight.
🍽️ Serving Suggestions
Serve in a toasted sourdough bread bowl for the ultimate cabin-style experience. Pair with a crisp, dry white wine like a Pinot Grigio or an oaked Chardonnay. A side of honey-glazed cornbread or crusty rye bread is perfect for dipping. Serve alongside a simple green salad with a sharp vinaigrette to cut through the richness. Top with a few extra cracks of black pepper and a drizzle of truffle oil for a gourmet twist.