Soy Free - Gluten Free - (can be) Dairy Free
Welcome to the land of nostalgia. This recipe has taken some time to draft and edit over the years since I married my Minnesotan husband in 2019. He loves this classic Wild Rice Soup and it's a staple of Minnesota cuisine along with Tater Tot Hot-Dish and Snickers Salad. Though I don't pretend to be an expert in MN-style cooking, this soup is a crowd pleaser for all! My husband is an avid pheasant hunter, so I have changed the recipe from chicken to pheasant, but you can easily swap it back.
It does tend to make a large batch and keeps well for later. You can also freeze half and reheat in the crock pot if your family is not big enough to eat the whole thing in one day. The soup is dense and thick and feels like a warm hug on the inside! It can also be adapted to be Dairy Free! Ingredients:
4 pheasant breasts (or two large chicken breasts)
2 large celery stalks
Bag of whole carrots (a copious amount)
1 yellow or white onion
3 peeled and chopped garlic cloves
1/2 stick of butter or use 1/4C olive oil if dairy free
1 quart bone broth
1 C Minnesota long grain wild rice. (I use this.)
spices to taste: season salt, kosher salt, pepper, paprika and a dash of parsley
Recipe:
Start a pot of water on to boil with celery leaves, season salt. Once it's a rolling boil, drop in your pheasant or chicken breasts. Allow to boil and cook fully (about 7-10 mins.)
Chop into large chunks your carrots, celery and onions. Chop garlic into small chunks and set aside.
Sauté onions and 3 cloves of garlic in a different, larger soup pot in butter or olive oil if dairy free. This pot will hold the whole batch, so make it your biggest pot.
Remove the poultry breasts from the pot once done and chop into bite sized pieces.
Add chopped veggies to the pot and sauté only a short while so that you can cover them in the butter or oil.
Add in 1 jar of bone broth, 1 cup of washed wild rice and bring to a rolling boil.
Add in the chopped pheasant and chicken breasts and stir periodically to prevent the wild rice from sticking to the bottom. This should be held at a rolling boil for around 40 mins or until the wild rice grains have started to split open, but not all of them are.
Turn down the heat to medium and slowly pour in your heavy whipping cream while stirring.
Season with your heart the following spices: paprika, salt, pepper and parsley.
Simmer down to desired thickness and serve. Note: adding the heavy cream before the rice is all cooked and split allows the soup to thicken as the rice finishes cooking so there is no need to make a roux. You can freeze in gallon freezer bags and reheat in the crock pot from frozen if the batch was too big for your family. Enjoy!
Save this recipe to Pinterest!
