wild rice & fish soup
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Found this recipe in a magazine & it has been a favorite of mine for a few years now. My kids can't get enough of it. I did substitute the veggie broth for chicken because I like the flavor better. I also double the recipe because I like leftovers.
yield
8 serving(s)
prep time
45 Min
cook time
25 Min
method
Stove Top
Ingredients For wild rice & fish soup
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8 ozwhite fish
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1/4 cuncooked wild rice
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1/2 ccelery, chopped
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1/2 conion, chopped
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5 clovegarlic, minced
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2 Tbspbutter (or use bacon grease)
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2 cvegtable or chicken broth
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1 cpotato, cubed
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1 Tbsplemon juice
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2 tspold bay seasoning
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4 slicebacon, cooked & crumbled
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2 cwhipping cream or half & half
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1 1/2 tspthyme, fresh & snipped
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1 Tbspbasil, fresh & snipped
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1 Tbspparsley, freah & snipped
How To Make wild rice & fish soup
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1Thaw fish, if frozen. (Any kind of mild fish can be used that you like). Cut into 1 inch pieces & set aside.
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2Rinse wild rice, lifting up your fingers to clean throughly; drain. In small saucepan, bring water to boil. Stir in wild rice & reduce heat. Cover & simmer 40-50 minutes or until rice is tender & split open. If needed, drain liquid & set rice aside.
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3In large saucepan or dutch oven, cook celery, onion & garlic in butter or bacon grease over medium heat for 3-5 minutes or until just tender. Stir in broth, potato, lemon juice & old bay seasoning. Bring to boil & then reduce heat to simmer. Cover & cook 10-15 minutes or until potato is tender.
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4Stir in fish, cooked wild rice & bacon. Return to boiling & reduce heat to a simmer. Cover & cook 2 to 3 minutes or until fish is cooked through. Stir in cream, thyme, basil & parsley. (You can use dried here but remember to cut back on amount as it is stronger when dried). Heat soup but do not boil. And eat :)
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