Imagine a pot filled with the earthy aroma of wild rice mingling with the delicate fragrance of fresh dill and the rich, savory scent of salmon.
There’s something inherently comforting about this Salmon Wild Rice Soup – a dish that’s both simple to prepare and incredibly satisfying.
As the wild rice becomes tender and the salmon cooks to perfection, the flavors meld into a delightful harmony.
Let’s bring this cozy, aromatic soup to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 ladle
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup wild rice, rinsed
- 6 cups chicken broth
- 1 pound salmon fillet, cut into bite-sized pieces
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Salmon Wild Rice Soup, you can follow this timeline:
Preparation:
- Reading Time: 5 minutes
- Spend a few minutes reading through the entire recipe to understand the steps and gather all the necessary ingredients and equipment.
- Preparation Time: 15 minutes
- Gather and prepare ingredients:
- Dice 1 medium onion.
- Mince 2 cloves of garlic.
- Dice 2 medium carrots.
- Dice 2 stalks of celery.
- Rinse 1 cup of wild rice.
- Cut 1 pound of salmon fillet into bite-sized pieces.
- Chop 1 tablespoon of fresh dill.
Cooking:
- Total Cooking Time: 45 minutes
- First 5 minutes:
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add diced onion, garlic, carrots, and celery, and sauté until the vegetables are softened.
- Next 2 minutes:
- Stir in the rinsed wild rice and cook for 1-2 minutes.
- Next 5 minutes:
- Pour in 6 cups of chicken broth and bring the mixture to a boil.
- Next 30 minutes:
- Reduce heat to low, cover the pot, and simmer for 30 minutes or until the rice is tender.
- Next 10 minutes:
- Add the salmon pieces to the pot and cook for an additional 10 minutes, or until the salmon is cooked through.
- Next 5 minutes:
- Stir in 1 cup of heavy cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, and simmer for 5 more minutes.
Resting:
- Resting Time: 5 minutes
- Remove the pot from heat and let the soup rest for 5 minutes.
Serving:
– Garnish the soup with fresh dill before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, garlic, carrots, and celery to the pot and sauté until vegetables are softened.
Stir in the rinsed wild rice and cook for 1-2 minutes.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to low, cover the pot, and simmer for 30 minutes or until the rice is tender.
Add the salmon pieces to the pot and cook for an additional 10 minutes, or until the salmon is cooked through.
Stir in the heavy cream, salt, and black pepper, and simmer for 5 more minutes.
Remove the pot from heat and let the soup rest for 5 minutes.
Garnish with fresh dill before serving.
Serving Tips
- Crusty Bread: Serve with a side of warm, crusty bread to soak up the rich and creamy broth.
- Green Salad: Pair with a fresh green salad for a light and invigorating contrast to the hearty soup.
- Lemon Wedges: Offer lemon wedges on the side to squeeze over the soup for a bright, citrusy kick.
- Roasted Vegetables: Complement the soup with a side of roasted seasonal vegetables for added texture and flavor.
- Grilled Cheese Sandwich: Enjoy with a classic grilled cheese sandwich for a comforting and satisfying meal.
Storage
To store Salmon Wild Rice Soup, let it cool to room temperature.
Then transfer it to an airtight container.
Refrigerate for up to 3 days.
Or freeze for up to 3 months.
Freezing
To freeze Salmon Wild Rice Soup, cool it completely.
Transfer to airtight containers, and leave space for expansion.
Label with the date.
Freeze for up to 3 months.
Thaw before reheating.
Reheating
To reheat Salmon Wild Rice Soup, gently warm it on the stove over low heat.
Stir occasionally. Avoid boiling to preserve texture.
Alternatively, microwave on medium power.
Stir every minute.
Final Thoughts
This Salmon Wild Rice Soup is a comforting and hearty dish perfect for any occasion.
It combines the richness of salmon with the earthiness of wild rice, creating a satisfying meal.
Follow the recipe closely for best results, and enjoy the delicious flavors.
Frequently Asked Questions
Can I Substitute Quinoa for the Wild Rice?
Yes, you can substitute quinoa for wild rice. Rinse it thoroughly, then adjust cooking time since quinoa cooks faster. Simmer for about 15-20 minutes. Make sure quinoa absorbs the broth well to maintain the soup’s consistency.
Is This Recipe Suitable for a Gluten-Free Diet?
Yes, this recipe is gluten-free as it stands. Verify the chicken broth is certified gluten-free. If you thicken the soup, use cornstarch instead of flour. Confirm all ingredients and seasoning are gluten-free for safety.
What Wine Pairs Well With Salmon Wild Rice Soup?
You should pair a Chardonnay with your soup. Its buttery texture complements the creaminess, while the acidity balances the rich salmon. Alternatively, a Pinot Gris offers a crisp contrast, enhancing the dish’s savory and herbal notes.
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes, you can use vegetable broth instead of chicken broth. It’ll maintain a vegetarian option while still complementing the soup’s flavors. Make sure the broth is high-quality for the best taste and adjust seasoning as needed.
How Can I Make This Soup Dairy-Free?
Replace heavy cream with coconut milk or a plant-based cream substitute. Make sure the substitute maintains the soup’s consistency. You might need to adjust the seasoning slightly to balance any additional sweetness from the coconut milk.
Salmon Wild Rice Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 2 medium carrots diced
- 2 stalk celery diced
- 1 cup wild rice rinsed
- 6 cup chicken broth
- 1 pound salmon fillet cut into bite-sized pieces
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, garlic, carrots, and celery to the pot and sauté until vegetables are softened.
- Stir in the rinsed wild rice and cook for 1-2 minutes.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce heat to low, cover the pot, and simmer for 30 minutes or until the rice is tender.
- Add the salmon pieces to the pot and cook for an additional 10 minutes, or until the salmon is cooked through.
- Stir in the heavy cream, salt, and black pepper, and simmer for 5 more minutes.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Garnish with fresh dill before serving.
Notes
