Salmon Wild Rice Soup

Hearty and Delicious Salmon Wild Rice Soup: A Comforting Bowl of Flavor

If you’re craving a warm, hearty, and flavorful meal, this Salmon Wild Rice Soup is just what you need! Combining the smoky richness of salmon with the earthiness of wild rice, and complemented by sweet potatoes, spinach, and fresh dill, this soup is both comforting and nutritious. Perfect for chilly days or when you want a satisfying, wholesome dish, this creamy soup is sure to become a favorite in your recipe rotation.

Ingredients:

• 4 tbsp butter
• 1 medium yellow onion (finely chopped to 1 cup)
• 1 tsp ground coriander
• 1 tsp garlic salt
• 2 tsp Italian seasoning
• 1 tsp ground black pepper
• 1/2 cup flour
• 32 ounces chicken stock
• 2 cups sweet potatoes (finely cubed)
• 2 cups cooked wild rice
• 8.5 ounces smoked salmon (skin removed)
• 1.5 cups frozen spinach
• 1/2 cup fresh dill (chopped)
• 2 cups half and half
• Extra smoked salmon and fresh dill for garnish

Directions:

1. Sauté the Onions:
   • In a large stockpot, melt the butter over medium heat. Add the finely chopped yellow onion and sauté until soft and translucent, about 4-5 minutes. Be careful not to brown the onions—you’re aiming for them to be soft and fragrant.
2. Add the Spices:
   • Stir in the ground coriander, garlic salt, Italian seasoning, and black pepper. Allow the spices to cook for 1-2 minutes, releasing their flavors.
3. Make the Roux:
   • Add the flour to the onion and spice mixture, stirring constantly. The mixture will become clumpy—this is your roux, which will help thicken the soup. Cook the roux for another minute to remove the raw flour taste.
4. Add Chicken Stock:
   • Gradually pour in the chicken stock while whisking continuously. This helps to blend the roux into the stock, creating a smooth base for your soup.
5. Add Sweet Potatoes and Rice:
   • Stir in the finely cubed sweet potatoes and cooked wild rice. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes, or until the sweet potatoes are tender.
6. Stir in the Smoked Salmon and Spinach:
   • Once the sweet potatoes are soft, reduce the heat to low and gently fold in the smoked salmon (make sure the skin is removed), frozen spinach, and fresh dill. Let the soup simmer for a few minutes to allow the flavors to meld together.
7. Add the Half and Half:
   • Stir in the half and half, increasing the heat slightly to warm the soup without boiling it. Stir continuously, letting the soup thicken and become creamy. Allow it to stand for 10-15 minutes, stirring occasionally.
8. Serve:
   • Ladle the hot soup into bowls and garnish with extra smoked salmon and a sprinkle of fresh dill for a beautiful finish. Serve warm and enjoy!

Tips:

• Wild Rice: If you’re short on time, you can use pre-cooked or leftover wild rice. Just make sure it’s cooked and tender before adding it to the soup.
• Smoked Salmon: Smoked salmon adds a delicious depth of flavor, but you can also use fresh, cooked salmon if you prefer a milder taste.
• Make It Dairy-Free: Substitute the half and half with coconut milk or any dairy-free cream for a creamy texture without the dairy.

Quick Facts:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 servings
• Calories: 380 kcal per serving

This Salmon Wild Rice Soup is the ultimate comfort food, combining rich flavors and wholesome ingredients in one delicious bowl. The creamy broth, smoky salmon, hearty wild rice, and fresh herbs create a soup that’s perfect for cozy evenings or any time you need a satisfying, nourishing meal. Make a big batch and enjoy leftovers the next day—it’s even better after the flavors have had time to meld!

Salmon Wild Rice Soup

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 6 1x

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Description

This Salmon Wild Rice Soup combines the bold flavors of smoked salmon, tender sweet potatoes, and nutty wild rice for a comforting bowl of goodness. The addition of spinach and fresh dill brings brightness, while half and half gives the soup a rich, creamy texture. Each spoonful is a harmonious blend of earthy, smoky, and fresh flavors.

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Ingredients

Scale 1x2x3x

4 TB Butter
1 medium Yellow Onion (finely chopped to 1 cup)
1 tsp Ground Coriander
1 tsp Garlic Salt
2 tsp Italian Seasoning
1 tsp Ground Black Pepper
1/2 cup Flour
32 ounces Chicken Stock
2 cups Sweet Potatoes (finely cubed)
2 cups Cooked Wild Rice
8.5 ounces Smoked Salmon (skin removed)
1.5 cups Frozen Spinach
1/2 cup Fresh Dill (chopped)
2 cups Half and Half
Extra smoked salmon and fresh dill for garnish

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Instructions

In a large stockpot, melt butter and sauté onion until soft (not browned).
Add ground coriander, garlic salt, Italian seasoning, and black pepper. Stir in flour until mixture becomes clumpy.
Gradually add chicken stock while whisking to blend with the flour mixture.
Add sweet potatoes and wild rice. Bring mixture to a boil, then cook for 10-15 minutes until sweet potatoes are soft.
Reduce heat to low and stir in smoked salmon, spinach, and dill.
Add half and half and turn up the heat to gently warm the soup. Stir continuously and allow to stand for 10-15 minutes to thicken.
Serve hot, garnished with extra smoked salmon and fresh dill.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 380