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Salmon wild rice soup

Cozy Up with Creamy Salmon Wild Rice Soup Delight

Warm, nourishing bowl of Salmon wild rice soup, perfect for chilly evenings and family-friendly dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter or margarine/oil for dairy-free
  • 1 medium Yellow Onion finely chopped
  • 1 teaspoon Ground Coriander or ground cumin
  • 1 teaspoon Garlic Salt or regular salt with fresh minced garlic
  • 1 teaspoon Italian Seasoning or mix of oregano, basil, and thyme
  • 1 teaspoon Ground Black Pepper
  • 2 tablespoons Flour or cornstarch as gluten-free alternative
  • 6 cups Chicken Stock or vegetable stock for vegetarian
For the Heartiness
  • 2 cups Sweet Potatoes diced, or butternut squash/regular potatoes
  • 2 cups Wild Rice cooked Minnesota wild rice
  • 8 ounces Smoked Salmon high-quality recommended, or cooked salmon
  • 2 cups Frozen Spinach fresh spinach can be swapped
For the Creaminess
  • 1 cup Half and Half or heavy cream/milk depending on richness
For Serving
  • Garnish extra smoked salmon and fresh dill

Equipment

  • large stockpot

Method
 

Step-by-Step Instructions
  1. In a large stockpot, melt 2 tablespoons of butter over medium heat. Add 1 finely chopped yellow onion and sauté for about 5 minutes until translucent.
  2. Stir in 1 teaspoon of ground coriander, 1 teaspoon of garlic salt, and 1 teaspoon of Italian seasoning along with a pinch of ground black pepper. Cook for another minute.
  3. Sprinkle in 2 tablespoons of flour, mixing well until clumpy. Gradually whisk in 6 cups of chicken stock.
  4. Add 2 cups of diced sweet potatoes and 2 cups of cooked Minnesota wild rice, bring to a boil, then reduce heat to medium and cook for 10 to 15 minutes.
  5. Lower the heat to medium-low and gently fold in 8 ounces of smoked salmon, 2 cups of frozen spinach, and 2 tablespoons of chopped fresh dill. Heat through for 5 minutes.
  6. Pour in 1 cup of half and half and let it simmer for another 5 to 10 minutes until thickened.
  7. Ladle into warm bowls, garnishing with extra smoked salmon and fresh dill.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Allow the soup to sit after cooking to let the flavors meld and improve the texture. Consider making a day in advance for deeper flavor.

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