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–+ servings
salmon and wild rice soup

Salmon Wild Rice Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American
Servings 4 servings

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

To ensure the best flavor, use fresh salmon and high-quality chicken broth. If you prefer a thicker soup, you can add a tablespoon of flour or cornstarch mixed with water before adding the cream. Adjust the seasoning to taste, and feel free to add extra herbs such as thyme or parsley for a more aromatic experience.
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