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BB and Binks

Boozy Cream of Wild Rice Soup by BB

Kut From Kloth

Here in Minnesota it is getting warmer but it’s still soup season! Normally I would’ve made a batch of wild rice soup by now but I never did this year. Well I wouldn’t be a true Minnesotan without making Wild Rice Soup during winter. My recipe is just a bit different. For one I add booze…yep nothing wrong with adding a little vodka and vermouth to your soup right?!! I found it just gives it a little extra oomph! I also make my soup thinner. Most cream of wild rice soup recipes are a thick and rich soup. They are delicious, don’t get me wrong, but I kind of prefer a thinner soup. However, if your preference is thick and rich soup it’s simple, add less broth!

So again I like to make things homemade but to make it easier for me. I use a rotisserie chicken because it’s super easy and truthfully so full of flavor! I just think it makes the best soup! I also buy mirepoix because…yes I’m just plain lazy! Then while looking for wild rice I found this precooked wild rice in a bag. I was skeptical but it was awesome! It took one more step away from me! I forgot to put in the Vermouth in the picture and when I figured it out everything was demolished so…

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First step is to melt 3 tbsp of butter and begin cooking the mirepoix on medium high heat. Cook until onions are translucent. This take about 5-7 mins. While this is cooking I start pulling apart the rotisserie chicken. I like to use the dark meat too because it add so much flavor! When the veggies are translucent then add 1/2 cup of flour. This is how the soup will thicken later in the process. Again, my recipe doesn’t get super thick but you can easily add less broth and then it will be thicker.

After the flour and veggies are completely mixed you add 1/4 cup of vodka and 1/4 cup vermouth. Cook for a couple minutes until its well mixed and then comes the dumping part!

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Add chicken and broth. Get the broth up to rolling boil and cook for 15 minutes. This ensures the veggies get cooked at the way through. This is a great time to add spices too. Add pepper and Betsy’s spice mixture (dried onions, garlic, and sea salt).

I was so lucky because Little Man wanted to help me out! He was fully into the process and wanting to be Mama’s helper. I love this age where they understand what hot is and can help. Of course you have to stick close but what’s better than getting some work done and interacting with your kiddos? It really feels like a mom win!

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After cooking the broth, chicken, and veggies for 15 minutes it’s time to add the wild rice and cream! This is something you have to be careful with. You don’t want to over cook the rice because it gets mushy and you don’t want to have the heat to high with the cream because it can curdle. Yes people, I have curdled my soup and it’s a real bummer!

Make sure to reduce your heat and add fat free half and half and whipping cream. I have found this combination to just be delicious. Cook the soup with all the ingredients for another 15 minutes on medium heat. Again, don’t have the soup too hot because the cream will curdle and that IS NOT GOOD!

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Voila you have your finished soup to sit and enjoy! Yummy!

Now I always make big batches of soup because if I’m going through the work I want to be able to freeze some. I also share some with my Mother-in-law. She loves my soup and she always shares with me too.

My favorite way to store and freeze soup is in jars. It’s awesome because each jar (minus the little one) is two healthy portions of soup. It makes it really easy to measure out. I use this awesome canning funnel! It’s a game changer. It eliminates the mess.

Now a lesson I learned the hard way. Make sure the soup is completely cooled before putting in the freezer. Yes I broke jars and had to through everything away. Major bummer! I let soup cool on the counter and then refrigerate over night, then I put it in the freezer.

Recipe

  • 3 tbsp Butter
  • 14 oz Mirepoix (or chop up 1 onion, 3 carrots, and 4 stocks celery)
  • 1/2 cup Flour
  • 1/4 cup Vodka
  • 1/4 Vermouth
  • Rotisserie Chicken
  • 12 cups chicken broth
  • 4 cups cooked Wild Rice al dente (I bought pre-cooked)
  • 1 pink Fat Free Half-and-Half
  • 8 oz Heavy Whipping Cream
  • 1 tsp pepper or more to taste
  • 2 tsp BB’s Spice Mixture or more to taste
  1. Add 3 tbsp butter to a large soup pan and melt on medium-high heat. When melted add Mirepoix and cook until onions are translucent about 5-7 minutes.
  2. While veggies are cooking remove chicken from bones.
  3. Add flour and mix well.
  4. Add vodka and vermouth and mix.
  5. Add chicken broth and chicken and cook 15 minutes at rolling boil. Season with pepper and BB’s Spice Mixture.
  6. Lower heat to medium. Add wild rice, half-and-half, and whipping cream. Do not have it be too hot because cream will curdle. Cook for 15 minutes and then serve!!

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