Sour Cream & Wild Rice Soup
Submitted by mamy
Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minIf you’ve ever had wild rice soup in Minnesota, you know why folks up there guard their recipes like family heirlooms.
This version starts with poaching chicken breasts in water with aromatics to build a rich, clean broth from the ground up. That broth becomes the backbone of a soup loaded with sauteed mushrooms, shredded carrots, red onion, and nutty wild rice.
Sour cream whisked with cornstarch gets stirred in at the end, giving the soup a velvety body without weighing it down. Fresh thyme ties every spoonful together.
Kitchen Tips
- Skim the broth carefully after the initial boil. Removing that scum early keeps the soup clear and clean-tasting.
- Whisk the cornstarch into the sour cream before adding it to the pot. Dumping it in separately risks lumps.
- Cook the wild rice separately according to package directions. Adding raw rice directly to the soup will throw off the timing and liquid ratios.
- This soup thickens as it sits, so reheat leftovers with a splash of broth or water.
Ingredients
Directions
In a heavy saucepan, combine the chicken and water, bring to a boil, reduce the heat to low and carefully skim off any scum.
Add onion, carrot, celery, bay leaf, peppercorns, and salt.
Cover and simmer the chicken for 45 minutes to one hour.
Remove the chicken from the broth and set aside to cool.
Strain the remaining broth, discarding the solids, and place in the refrigerator to chill, or use fat separator to remove all fat from broth.
When the chicken is cool enough to handle, remove the meat from the bone and tear or shred into bite sized pieces.
Cover and refrigerate until needed.
Meanwhile, in a large saucepan, heat the olive oil until sizzling, add the onions, celery, carrots and garlic and cook over medium high heat for about 5 minutes.
Lower the heat to medium, add the mushrooms and cook for 5 minutes more.
Add the flour, salt and pepper and stir to combine, cooking for 2 minutes.
Add the chicken stock (remove the fat that has accumulated at the top of the stock) and the evaporated skim milk.
In a small bowl, whisk together the sour cream and the cornstarch.
Add to the soup, stirring until thickened and heated through.
Add the cooked rice, shredded chicken and thyme, stirring until thick and bubbly.
Serve at once.
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