Wednesday, 16 January 2013

Wild Rice Soup Recipe

This is winter and I am still working on my book of soups. I'm currently working on the chapter of historic soups. But whilst I'm doing that I am also experimenting with some classic vegetarian soup recipes.

For this recipe I have adapted a pearl barley recipe to use wild rice instead. This yields an interesting soup that is both warming, filling and tasty. Excellent as a pick-me up for yourself and great to serve to any vegetarian friends.

Wild Rice Vegetarian Soup Recipe

Wild rice soup thickened with potatoes and served in a
soup mug
Serves: 4


50g (2 oz) wild rice
420ml (1 2/3 cups) water
2 onions, chopped
1 tbsp butter or ghee
2 celery sticks, chopped
1/2 tsp dried thyme
1/2 tsp dried sage
850ml (3 2/5 cup) water or vegetable stock
2 tsp vegetable stock cube
1 tbsp shoyu (Japanese soy sauce)
6 small potatoes, peeled and coarsely chopped
1 carrot, finely diced
whole milk or singe cream, to thin the soup


Combine the wild rice and water in a pan. Bring the mixture to a boil, reduce to a simmer and cook for about 45 minutes, or until the wild rice grains have puffed up and most of the liquid has been absorbed.

Fry the onions in the butter until soft and translucent (about 4 minutes) then add the water, vegetable stock cube, shoyu and the potatoes. Bring the mixture to a simmer and continue simmering for 20 minutes, or until the potatoes are tender.

Take the mixture off the heat and allow to cool slightly then turn into a blender or food processor and process until smooth.

Turn the soup back into the pan then add the carrot and the wild rice. Mix in enough milk or single cream to thin the soup down to the required consistency.

Allow to reheat gently (do not boil) then divide between warmed soup bowls or soup mugs and serve.

For hundreds more classic soup recipes, see the Celtnet Soup Recipes page with over 1000 recipes for different soups from across the globe.

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