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Wild Rice Soup
Wild Rice Soup is a traditional British recipe for a classic soup of wild rice in a vegetable stock base thickened with potatoes and flavoured with herbs. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Rice Soup.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesHerb RecipesVegetable RecipesBritish Recipes
Wild rice soup: A classic soup of wild rice in a vegetable stock base thickened with potatoes and flavoured with soy sauce and herbs.
Ingredients:
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 single cream, to thin the soup
Method:
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.
