Kathie's Wild Rice Soup

This is the kind of wild rice soup they serve in Minnesota lake country, and it’s built to warm you from the inside out. Four quarts of chicken broth simmered with wild rice, white rice, sauteed vegetables, slivered almonds, and a generous hit of dill, finished with egg yolks for body and loaded with diced chicken and mushrooms.

Three kinds of onion (yellow, red, and scallions) layered into the saute give this soup an allium depth that a single onion can’t match. Each brings something different: yellow onion for sweetness, red for sharpness, and scallions for a fresh, grassy note. Sauteed with celery, carrots, and almonds in butter, this vegetable base is the flavor foundation of the whole pot.

The turmeric is a quiet addition that turns the broth a warm golden color without adding an identifiable flavor. Half a teaspoon is enough to give the soup a rich, inviting look in the bowl.

Tempering the egg yolks is the step that transforms this from a brothy soup into something richer and silkier. Whisking a cup of hot soup into the beaten yolks first gradually raises their temperature, then the mixture goes back into the pot. This prevents the yolks from scrambling. Do not let the soup boil after adding them or you’ll end up with stringy egg bits floating in an otherwise beautiful soup.

Chef Tips

• Rinse the wild rice well before cooking. It can carry hull fragments and grit
• The wild rice cooks in the broth alongside the white rice. If it’s still too chewy at 30 minutes, simmer longer and add more stock as needed
• Add the chicken and mushrooms at the end so they warm through without overcooking
• Serve immediately after adding the egg yolks. This soup doesn’t hold well on the stove

Variations

• Use turkey instead of chicken for a post-Thanksgiving leftover soup
• Add a splash of cream along with the egg yolks for an even richer base
• Stir in baby spinach or kale in the last five minutes for added color and nutrients