Description
This comforting Minnesota Wild Rice Soup is a creamy, hearty dish perfect for chilly days, featuring nutty wild rice, fresh vegetables, and a touch of evaporated milk for richness. It can be prepared using stovetop or pressure cooker methods, making it a versatile recipe for a cozy meal.
Ingredients
Scale
Wild Rice
- 1 cup uncooked wild rice
Vegetables & Aromatics
- 2 stalks of celery, chopped
- 1 medium yellow onion, chopped
- 2 large carrots, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme, stem removed
Liquids & Fats
- 2 tablespoons butter
- 3 cups vegetable broth
- 1 cup evaporated milk
- 2 cups water (only if using Instant Pot method)
Seasoning
- Salt to taste
Instructions
- Cook the Wild Rice: Prepare the wild rice according to the package directions if using the stovetop method.
- Sauté Vegetables: Heat butter in a large pot over medium heat until melted, about 30 seconds. Add celery, onion, and carrots, cooking for 5 minutes, stirring frequently until softened.
- Add Garlic and Thyme: Stir in minced garlic and fresh thyme; cook for another minute to release their aromas.
- Add Broth and Simmer: Pour in vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 15 minutes.
- Remove Thyme Stems: Take out the thyme stems and discard them.
- Combine Rice and Milk: Add the cooked wild rice, evaporated milk, and salt to the pot. If the rice isn’t ready, turn off the heat and resume when rice is done. Warm the soup over low-medium heat until heated through.
- Adjust Consistency: If the soup thickens too much from the rice absorbing broth, stir in ½ cup of water until desired consistency is reached.
- Season and Serve: Taste and add additional salt if needed. Serve warm.
- Instant Pot Method – Sauté: Set Instant Pot to sauté and melt the butter. Add onion, celery, and carrots, sautéing for 4 minutes, stirring frequently.
- Instant Pot Method – Add Garlic and Thyme: Add garlic and thyme, sauté for 1 more minute.
- Instant Pot Method – Pressure Cook: Add uncooked wild rice, vegetable broth, and 2 cups water. Seal the lid and cook manually for 35 minutes. Release pressure carefully when done.
- Instant Pot Method – Finish Soup: Let soup cool for 5-10 minutes, then stir in evaporated milk and season with salt to taste. Serve warm.
Notes
- Depressurize the pressure cooker immediately after the 35-minute cooking cycle to prevent the wild rice from becoming soggy.
- If the soup thickens after resting, add water gradually to reach preferred consistency and reheat gently.
- The recipe serves about 6 cups of soup.
- Adjust salt according to taste preference and dietary needs.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
