Wild Rice Soup

Tuesday, August 24, 2021


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wild rice soup, soup, wild rice, recipe, spicy fusion kitchen, mushrooms, vegetarian, chicken soup, mushroom soup, carrot soup, pinterest food, food, food photography


wild rice soup, soup, wild rice, recipe, spicy fusion kitchen, mushrooms, vegetarian, chicken soup, mushroom soup, carrot soup, pinterest food, food, food photography


wild rice soup, soup, wild rice, recipe, spicy fusion kitchen, mushrooms, vegetarian, chicken soup, mushroom soup, carrot soup, pinterest food, food, food photography


wild rice soup, soup, wild rice, recipe, spicy fusion kitchen, mushrooms, vegetarian, chicken soup, mushroom soup, carrot soup, pinterest food, food, food photography


wild rice soup, soup, wild rice, recipe, spicy fusion kitchen, mushrooms, vegetarian, chicken soup, mushroom soup, carrot soup, pinterest food, food, food photography

Here's a wild idea, it's still winter, 
so why don't you try out this souper-duper recipe. 


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wild rice soup, soup, wild rice, recipe, spicy fusion kitchen, mushrooms, vegetarian, chicken soup, mushroom soup, carrot soup, pinterest food, food, food photography


Do you like a smooth soup or a chunky soup?
For me, it depends on my mood,
this is one of those chunky soups, 
that tastes amazing with some bread on the side.

This is a great recipe to use up some leftover vegetables. 
If you know me, you know I don't like mushrooms,
if you're like me, that's okay, you can skip it...
or just pass them off to those who eat mushrooms in the family lol. 
Like I said this is a great recipe to use up leftover vegetables, such as;
 sweet potato, corn kernels, broccoli, beans, etc. 
Just remember some of the vegetables/beans cook faster than others,
so you may need to add them in at different times than those stated in the recipe. 


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Now this recipe does include chicken, however, if you would like to make this recipe for a meat-free meal, you can still try it out.
I will be sharing in a separate meat-free method down below.

I also mention some tips down below before the method, which you can check out. 
But just in case you want to skip that part, 
I'll share them in the method too.

 





- INGREDIENTS - 

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4 - 5 Chicken Breasts - Cubed Small

150g Carrots - Sliced 
150g Mushrooms - Sliced
1 - 2 Onions - Sliced 

1 1/2 tsp Red Chili Paste 
1 tsp Freshly Grated Ginger
1 tsp Minced Garlic 
2 tsp Lemon Juice
1 tsp Chicken Spice
1 tsp Red Chili Powder
1/4 tsp Cumin Powder
1/4 tsp Turmeric 
1/3 tsp Salt 
1/4 tsp Pepper 

2 Tbsp Olive Oil 
1 Bay Leaf

1/2 Cup [Brown] Wild Rice 

1/2 tsp Thyme 
1/2 tsp Rosemary 
1/2 tsp Dry Parsley 
3 - 4 Cups Chicken or Vegetable Stock 

1 1/2 Tbsp Corn Flour

1/2 Cup Fresh Cream 

Handful Fresh Parsley 

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- TIPS - 


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  • Bay leaves enhance the flavour and colour of any dish very quickly and deeply. Depending on your preference you may want to keep it in your soup right till the end, or you can remove it after letting it cook in your onions for a few minutes.
  • This was the first time I cooked with wild rice, and I learned that what type of wild rice you used could change the estimation on how long it will take to cook in the soup, so keep an eye on it. Brown wild rice takes a bit longer to cook, compared to white wild rice. If you're using brown wild rice, you may need to add more chicken/vegetable stock and let it boil a bit longer, so the broth doesn't burn out.
  • If you'd like to make this dish dairy-free as well, you can add more cornflour to thicken up the soup, and skip the fresh cream. The fresh cream will lighten the soup and make it creamier.
  • You can use coconut cream instead of fresh cream, I haven't tried it for this particular recipe but it is another substitution option.





- METHOD WITH CHICKEN - 

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  1. Firstly, prep your main ingredients, wash and cube your chicken. Wash and slice your mushrooms, carrots, and onions as well. 
  2. Next, marinate your cubed chicken in; red chilli paste, minced garlic, chicken spice, red chilli powder, cumin powder, turmeric, ginger, salt, pepper, and lemon juice. 
  3. In a deep pot, heat up your oil on medium heat, before adding the sliced onions, and bay leaf. 
  4. Once your onions start to soften (do not let them caramelize), add in your marinated chicken. Let the chicken brown on each side for a few seconds, before turning down the heat and letting the chicken cook for around 5 minutes. At the 1 - 2 minutes mark, I actually remove the bay leaf, this is a personal preference, remember keeping the bay leaf in longer enhances the flavour and colour of the dish deeply and quickly.
  5. Next, add in your prepped mushrooms, carrots, chicken or vegetable stock, thyme, rosemary, parsley, and your rinsed raw brown wild rice. I used brown wild rice so it does take a bit longer to soften up, hence the more stock. Give a quick taste, you may need to add more salt and pepper, depending on your preference.
  6. Give a stir, turn the heat up to a medium, and bring to a boil. Let it boil for around 30 - 35 minutes, before adding in your cornflour, this will help thicken your soup. Keep checking on your rice to see if it has softened up, before lowering the heat to a medium-low. What type of wild rice you use could change the estimation of how long it will take to cook, so keep an eye on it. You may need to make a judgement call and add either more water or chicken/vegetable stock if you see your broth is burning out and your rice isn't soft - this is just a heads-up. 
  7. Once your rice is cooked, add in your fresh cream. Depending on how creamy you'd prefer your soup add 1/2 - 1 cup. Let your soup boil for another 5 minutes on medium heat.If you'd like to have it dairy-free (as I mentioned in the tips) you can add more cornflour to your broth and let it boil till it thickens. 
  8. Finally, garnish with some fresh parsley, and serve hot. 





- METHOD WITHOUT CHICKEN - 

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  1. Firstly, prep your main ingredients, wash and slice your mushrooms, carrots, and onions. 
  2. In a deep pot, heat up your oil on medium heat, before adding the sliced onions, red chilli paste, minced garlic, chicken spice (optional), red chilli powder, cumin powder, turmeric, ginger, salt, pepper, lemon juice, garlic, and bay leaf. 
  3. Let the onions cook in the spices till they start to soften up, before turning the heat down low (do not let them caramelize). I actually remove the bay leaf before the next step, this is a personal preference, remember keeping the bay leaf in longer enhances the flavour and colour of the dish deeply and quickly.
  4. Next, add your sliced mushrooms and carrots, vegetable stock, thyme, rosemary, parsley, and rinsed raw brown wild rice. I used brown wild rice so it does take a bit longer to soften up, hence the more stock. Give a quick taste, you may need to add more salt and pepper, depending on your preference.
  5. Give a stir, turn the heat up to a medium, and bring to a boil. Let it boil for around 30 - 35 minutes, before adding in your cornflour, this will help thicken your soup. Keep checking on your rice to see if it has softened up, before lowering the heat to a medium-low. What type of wild rice you use could change the estimation of how long it will take to cook, so keep an eye on it. You may need to make a judgment call and add more water or vegetable stock if you see your broth burning out and your rice isn't soft - this is just a heads-up. 
  6. Once your rice is cooked, add in your fresh cream - this is optional. Depending on how creamy you'd prefer your soup add 1/2 - 1 cup. Let your soup boil for another 5 minutes on medium heat. If you'd like to have it dairy-free (as I mentioned in the tips) you can add more cornflour to your broth and let it boil till it thickens. 
  7. Finally, garnish with some fresh parsley, and serve hot. 





- PIN IT - 

It is so easy to pin a recipe you like right onto your Pinterest boards.
Simply click on the picture, and it will automatically open up to your Pinterest
where you can save the image and recipe link to any board.

wild rice soup, soup, wild rice, recipe, spicy fusion kitchen, mushrooms, vegetarian, chicken soup, mushroom soup, carrot soup, pinterest food, food, food photography


I hope you give this Wild Rice Soup Recipe a try,
it will warm you up, and your taste buds will thank you. 
To check out other soup recipes, click down below;

I have also  Be sure to check out my social media, 
I share a lot of the behind-the-scenes on there and reviews:





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