Ojibwe Wild Rice Soup

Name: Ojibwe Wild Rice Soup
Total time: 1 h
Yield: 6 servings
Cuisine: Ojibwe
Ingredients: 1 cup wild rice; 6 cups turkey or chicken broth; 2 cups cooked, shredded turkey or chicken; 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 tbsp butter; 1 tsp dried sage; 1/2 tsp dried thyme; 1 bay leaf; Salt and black pepper to taste; 1/4 cup chopped fresh parsley, for serving

by CommunityKitchen

OjibweEasy1 hrServes 6

A soup built around wild rice, known to the Ojibwe as manoomin, a sacred, hand-harvested grain simmered here with turkey, carrots and sage into a hearty, earthy bowl reflecting Great Lakes Indigenous foodways.

Per
serving

280kcal

20gprotein

32gcarbs

8gfat

Ingredients

1 cup wild rice
6 cups turkey or chicken broth
2 cups cooked, shredded turkey or chicken
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 tbsp butter
1 tsp dried sage
1/2 tsp dried thyme
1 bay leaf
Salt and black pepper to taste
1/4 cup chopped fresh parsley, for serving

Before you cook

Rinse the wild rice thoroughly under cold running water until the water runs clear.
Dice the onion, carrots and celery.

Steps

Melt the butter in a large pot over medium heat.
Add the onion, carrots and celery and cook for 6 minutes, until softened.
Add the rinsed wild rice to the pot and stir to coat in the butter.
Pour in the broth.
Add the sage, thyme and bay leaf.
Bring the pot to a boil.
Reduce the heat to low, cover, and simmer for 45 minutes, until the wild rice grains split open and turn tender.
Stir in the shredded turkey and simmer for 5 more minutes, until heated through.
Season with salt and pepper.
Remove the bay leaf and stir in the parsley just before serving.

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