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.
Ingredients
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
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