Wild Rice Soup with Maple Syrup

maple wild rice soup

For December, I made a soup. Duh. But this came from Saveur so it was a fancy soup-it even came with a name in French, Soupe aux Champignons et Riz Sauvage a l’Erable. Say that three times fast.

maple wild rice soup process1
wild rice in chicken broth
maple wild rice soup process2
adding the green onions 
maple wild rice soup process3
adding the cream mixture & mushrooms
for eating.

This is an incredibly good soup. I was surprised how easy it was to make and how quickly it came together. And my minnesotan loves it. It involves wild rice (win) and maple syrup (double win). Those are two fast ways to his heart. As for me, I think it would even better with a bit more veg, maybe next time I’ll add some peas. And yes, I will be making it again.


Recipe, from Saveur Issue 136
6 cups chicken stock
2/3 cup wild rice
1 cup finely chopped shallots
2 cups half-and-half
1/4 cup flour
2 tsp. fresh thyme leaves
1/2 tsp. freshly ground black pepper, plus more to taste
1 cup thinly sliced button mushrooms
2 tbsp. maple syrup
Kosher salt, to taste
Thinly sliced chives, for serving

In a 4-qt. saucepan, bring stock and rice to a boil over medium-high heat. Cover and cook, stirring, for 40 minutes. Add shallots and continue cooking until rice is tender, 5–10 minutes. In a small bowl, whisk half-and-half, flour, thyme, and pepper; whisk into soup. Add mushrooms and cook, stirring, until soup thickens, about 15 minutes. Stir in maple syrup, salt, and pepper; divide soup between 6 serving bowls. Garnish with chives.

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