A Gluten-Free hearty soup with wild rice

When summer rolls into fall and outside are getting a bit chilly, we start craving warm soups at our home. This soup is on our top favorite list. I altered this recipe a bit to my liking and added a couple of extra ingredients we love. Hearty Wild Rice Soup is loaded with fresh seasonal vegetables, hearty wild rice, and a deliciously creamy broth. This recipe is Instant Pot, crockpot, or even just stovetop friendly. I make this soup often, and depending on the time I have, I choose the. Method, but my winner is Instant Pot most of the time.

This soup contains favorite veggies, sweet potatoes, butternut squash, carrot, and mushrooms. It’s made nice and hearty with the addition of wild rice, which just so happens to be lower in calories and higher in protein than many other kinds of rice. I am a half & half lover and add it everywhere I can, but the original recipe asks for a can of coconut milk, which I haven’t tried yet. Now I add wild rice into many more precipices.

The original recipe asks for sweet potato, but I also add half of the butternut squash. It brings a bit more flavor and not just sweetness from sweet potatoes.

Let’s get cooking!

Stove-top Method:

Start by dicing an onion and saute on a spoonful of butter/Gee. Dice the rest of the vegetables while the onion is sauteing.

When the onion is translucent, add carrot, butternut squash, sweet potato, garlic and let roast for about 5 minutes. This step will allow to caramelize the edges of vegetables and bring flavor to this soup.

Add mushrooms and wild rice and pour stock over. Make sure you are using wild rice, which is 100% wild rice and not just any black rice.

I learned a lesson from black rice turning my soup purple!

Do not forget about spices before you will cover them up and simmer for 30min on low or till rice is tender.

If you are using already cooked chicken, add it to your soup when it’s done cooking, otherwise, cook your meat with the vegetables and rice till done.

Instant Pot Method:

Saute onion first and add the rest of the ingredients.

Close the lid and put the knob on a seal. Cook on manual for 20 minutes and let natural release for another 20-30 minutes when cooking is done.

Is your chicken frozen? No problem!!! The beauty of instant Pot!

If you choose to add chicken, add it before you start cooking. Make sure to add at least 10 – 15 minutes to cooking time if the chicken is frozen.

Crock Pot method:

When using a crockpot, I recommend still sauteing the onion and adding to the crockpot already caramelized. Add all the ingredients and cook on low for 6 hours.

• 1 medium onion – diced
• 2 tbsp of unsalted butter or oil
• 1 cup of carrots
• 1 half of smaller butternut squash – diced (about 1 1/2 cups)
• 1 cup of mashrooms (optional)
• 3 cloves of garlic minced
• 1 cup of Wild rice
• 2 cups of chicken or vegetable stock
• salt and pepper to taste
• 1 pound of chicken ( optional)

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Make a Roux

What is Roux?

A roux (pronounced “roo”) is an equal mixture of oil or other fat and flour. Cooked slowly, continually, in a pot until browned while stirring. It is for thickening sauces and adds flavor when making gravy, casseroles, soups, and sauces.

Heat the oil or butter in a saucepan to medium heat, then stir in the raw Gluten-Free flour. 

Stir constantly. The oil and flour will combine to form a liquid slurry. If you don’t keep stirring, the roux will start to burn.

You can smell when the roux burns. It’s, unpleasant, a bit like burnt popcorn. If this happens, toss it and start over. It will ruin the flavor of whatever you are making. So be careful, and don’t bring up the heat too high to hurry your roux along.

How should roux look like? It starts out the color of flour, very light, batter-ish, but as it heats, it will begin to brown, going from a white roux to light brown.

• 1/4 cup butter or vegetable oil
• 1/4 cup flour (Gluten-Free)

Finishing a GF hearty soup and make it creamy and delicious

When the roux is nice and brown, add to a soup while stirring to not create lumps. The soup should have a nice smooth consistency. Finish up with cream, half & half, or your choice of non-dairy cream.

Garnish with Italian parsley and enjoy.

• 1/4 cup of cream, half & half or non dairy cream of your choice
• greens for garnish

Cooking tips:

Here are a few quick notes about the ingredients you will need to make this wild rice soup recipe:

• Wild rice: I love using 100% wild rice in this recipe, which is different than a wild rice blend or black rice (which, look out, will turn your soup purple!). That said, though, you are welcome to use whatever type of rice you prefer in this soup. Just note that different varieties of rice will require different cooking times.
• Vegetable stock: You could use either vegetable stock or chicken stock as the base for this soup.
• Autumn veggies: A seasonal blend of sweet potato, carrots, celery, onion, mushrooms and garlic.
• Greens: I love adding lots of fresh kale to this soup, when is done cooking. This step is optional.
• Salt & pepper: As always, for seasoning!

Other recipes to try

• Czech Pancakes – Livance, Czech pancakes are more filling but light and fluffy. Definitely different from traditional USA pancakes.
• Marble Bundt Cake – Babovka, is a popular Czech Coffeecake – Cake having with an afternoon cup of coffee or tea on the weekends. It is effortless to make even a Glute-Free.
• Easy & Delicious GF Crepes – Are you looking for sweet Crepes insted? These basic crepes are perfect for you than.
• Ham & Cheese Crepes casserole – These Crepes are perfect with Cheese and mushrooms, spinach and Feta, or just plain ham and cheese or all together!
• Butternut squash lasagna with Spinach and Ricotta – This delicious vegetarian lasagna recipe showcases seasonal vegetables, and butternut squash brings a sweet richness

Until next time…!

DOBROU CHUT!

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