A Gluten-Free hearty soup with wild rice
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.
Ingredients
- 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
- 1/4 cup butter or vegetable oil
- 1/4 cup flour (Gluten-Free)
- 1/4 cup of cream or half & half
- 1 pound of chicken ( optional)
Instructions
Stove-top Method:
- Dice an onion and saute on a spoonful of butter/Gee
- Dice the rest of the vegetables
- 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.
- Salt and pepper to taste, cover 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 dices 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.
- 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.
Finishing the soup:
- make a roux: Heat the oil or butter in a saucepan to medium heat, then stir in the raw Gluten-Free flour and cooked for about 5 minutes while stirring.
- 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.
Notes
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!