After a “spring” like January with temperatures ranging in upper 60’s to lower 40s, I had pretty much written off every weather person that predicted this winter was going to be “the worst winter we’ve ever seen”. I may be on my own island out here, but I actually like winter. I like seeing all four seasons in the year. Each has their benefit and their purpose, and I appreciate every one of them. So I’ve been craving for temperatures to drop below freezing so I could feel snowflakes on my cheeks and drink cocoa by the fire. And for pretty much all of January, I was wearing my tank tops (I think I even wore sandals one day) and pouting every time I saw a “sunny and 75” forecast.
Then, the most heavenly thing had happened.
It snowed Not once, not twice, but were going on three times now. THREE time people! (And we may have a fourth on the way!) Hip Hip, Horray! Nothing pairs better with cold winter weather like warm winter food. As soon as I felt that first 17 degree chill, I had a ton of chili, lasagna, soups and stew recipes flood my noggin. That’s an old fashioned word for brain.
One of my favorite winter staples is this Creamy Wild Rice Soup. I used to eat it all the time during my lunch break in high school, so it has a bit of a nostalgic feeling for me. It’s so warm, buttery, creamy… I could have this soup all day err day (translation: every day). Best part (well, one of the best parts) is this soup is souper simple to make. Hah, see what I did there?
So here’s what your gonna do: make this soup tonight, better yet, make a DOUBLE batch of this soup tonight and enjoy for these remaining “winter” weeks. It even freezes well if you want to save it for an upcoming cold and rainy day.
Sorry for being so bossy, must be the weather
LET’S GET STARTED!
First, you’ll want to start be heating up a large stock pot to about medium high heat. While that’s heating up dice 1 onion and 3-4 carrots that have been peeled.
Add in 2 TBS of butter to the hot pot, then add in your carrots and onions. Begin sweating them like Richard Simmons in an 80’s workout video.
While these onions and carrots are workin’ out together, bring a medium pot with 2 cups of chicken stock to a boil and add in 1 cup of wild rice and 1 TBS of butter. Cook for 15-20 minutes or cook for 5 minutes depending on the type of rice you got. (Sometimes I opt for the 5 minute rice because… I’m impatient like that).
When the rice is done, set it aside. Be sure not to over cook it as it will cook in the soup as well.
Let’s check in with those onions and carrots. Whew, they’re really working up a sweat!
Once the carrots and onions have sweated through their headbands (about 8 minutes or so) remove them from the heat and set aside.
To the pot, add in 4 TBS of butter and 2 TBS of flour. Whisk together until the flour has dissolved into the butter and the butter/flour mixture begins to brown.
Once the butter and flour have simmered and browned, about 2 minutes, slowly whisk in 4 cups (or 1 box) of chicken stock.
Now it’s time to add in the ham. Ham makes soup super de duper good. Add in 1 – 1/2 cups of diced ham and simmer on medium, medium-high heat for 15-20 minutes to allow the soup to thicken.
After 15-20 minutes have passed, add in the cooked rice. MMMMmmmm it’s almost soup time.
Add back in those carrots and onions that had a nice sweat earlier. They’ve worked too hard, we wouldn’t want to forget them!
This is CREAMY wild rice soup, so we need to add some form of milk. I chose two. Add in 1 cup of whole milk and 1 cup of half and half. Because, why not?
Let this souper creamy soup simmer for another 15 to 20 minutes until it has thickened up and maximized all creaminess.
To add a little fun and a nice crunch, I like to toast up some slivered almonds. It’s that unexpectedly delightful ingredient you won’t want to skip out on, so don’t.
Ok, I promise I won’t tell you what to do anymore. But I strongly recommend that you will love this crunchy addition.
So do it.
Gah! Ok, I give up. I think we can all agree that I’m just looking out for the betterment of you and your appetite and I’m just lightly suggesting that I think you would really love toasted slivered almonds in your Creamy Wild Rice soup :).
Here is a bowl of Creamy Wild Rice soup. Are you thinking what I’m thinking? Yea, that looks pretty darn good ya’ll.
And HERE is the same wonderful, Creamy Wild Rice soup with toasted slivered almonds.
Boom. Ohhh yea, this is a winner winner, Creamy Wild Rice soup dinner!
Enjoy!
Creamy Wild Rice Soup
Equipment
- Large pot or dutch oven
Ingredients
- 1 Onion diced
- 3-4 Carrots peeled and diced
- 7 TBS Butter
- 6 cups Chicken Stock
- 1 cup Long Grain Wild Rice you can use original - which cooks 15-25 minutes or fast cooking which takes about 5 minutes
- 2 TBS Flour
- 1 - 1/2 cups Diced Ham
- 1 cup Whole Milk
- 1 cup Half and Half
- 1/4 - 1/2 cup Slivered Almonds toasted
Instructions
- First, you'll want to start be heating up a large stock pot to about medium high heat. While that's heating up dice 1 onion and 3-4 carrots that have been peeled.
- Add in 2 TBS of butter to the hot pot, then add in your carrots and onions. Begin sweating them and cooking them until they begin to soften, about 8 minutes or so.
- While these onions and carrots are cooking, bring a medium pot with 2 cups of chicken stock to a boil and add in 1 cup of wild rice and 1 TBS of butter. Cook for 15-20 minutes or cook for 5 minutes depending on the type of rice you get.
- When the rice is done, set it aside. Be sure not to over cook it as it will cook in the soup as well.
- Once the carrots and onions have sweated and begin to soften (about 8 minutes or so) remove them from the heat and set aside.
- To the pot, add in 4 TBS of butter and 2 TBS of flour. Whisk together until the flour has dissolved into the butter and the butter/flour mixture begins to brown.
- Once the butter and flour have simmered and browned, about 2 minutes, slowly whisk in 4 cups (or 1 box) of chicken stock.
- Add in 1 - 1/2 cups of diced ham and simmer on medium, medium-high heat for 15-20 minutes and allow the soup to thicken.
- After 15-20 minutes have passed, add in the cooked rice.
- Add back into the pot the carrots and onions.
- Add in 1 cup of whole milk and 1 cup of half and half. Stir to combine
- Let this souper creamy soup simmer for another 15 to 20 minutes until it has thickened up and maximized all creaminess.
- To add a little fun and a nice crunch, I like to toast up some slivered almonds. It's that unexpectedly delightful ingredient that makes this soup souper delicious.
