Boundary Waters Wild Rice Soup 29-Jan-2012

Categories: soups Tags: wild-rice minnesota-cuisine

A great wild rice soup recipe. I made this today, 29 January 2012, for lunch with one of our good friends. It was declared a real winner.


  • 4 tablespoons unsalted butter
  • 1 cup sliced onion
  • 1 large can sliced mushrooms
  • 2 stalks celery, finely chopped
  • 3/4 cup diced carrots
  • 3/4 cup flour
  • 4 cups low-sodium chicken broth
  • 1 cup white wine
  • 1 cup water
  • 1.5 cups cooked WildRice
  • 1 pound diced cooked roast turkey (leftover from a whole roasted turkey)
  • 1 can evaporated milk
  • 1 teaspoon salt
  • plenty of freshly ground pepper
  • 2 tablespoons dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon ground sage

(Rosemary would be a good addition.)


  1. in a dutch oven or large kettle over medium high heat, melt butter

  2. sauté onion in melted butter until translucent

  3. add cerley, carrots and mushrooms; stirring occasionally, about 5 minutes

  4. add flour, stirring, and cook 1 minute

  5. add broth, wine and water, whisk in

  6. add in wild rice, stirring to make sure everything is blended

  7. bring to a boil, reduce heat, and simmer for 20 minutes

  8. add evaporated milk, turkey, salt, pepper, thyme, parsley and sage, mixing in well

  9. cook for at least 5 minutes to heat through, longer won’t hurt

  10. Serve with rustic bread and butter, if desired