Wild Rice Soup with Maple Syrup

October 28, 2013

Halloween is typically a low-key holiday at our house: I put up some window clings, buy a bag of candy, and then eat the candy after trick-or-treaters fail to materialize.  This year, I aimed a bit higher, and in addition to buying another set of window clings, I hosted a little pre-Halloween dinner party.  I made placecards for the first time since my wedding and for after-dinner entertainment, my sister Rachel and I crafted fall wreaths (Martha Stewart, watch out!).  For food, we had a salad with lettuce, tomatoes, and carrots from our last CSA share; Cracked Wheat Crusty Loaves from Beatrice Ojakangas' Great Whole Grain Breads; wild rice soup (see recipe below); and a build-your-own caramel apple bar with caramel, pecans, and whipped cream.

Halloween Party

Wild Rice Soup with Maple Syrup

Adapted from Saveur magazine

Serves 6


Wild Rice Soup with Maple Syrup Ingredients  
  • 6 cups chicken broth
  • 2/3 cup wild rice
  • 2 cups whole milk
  • 1/4 cup all-purpose flour
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon pepper (more to taste if desired)
  • 1 cup diced shallots
  • 2 cups thinly sliced button mushrooms
  • 2 tablespoons maple syrup
  • salt, to taste

In a Dutch oven, bring broth and rice to a boil.  Reduce heat to medium-high, cover, and cook, stirring occasionally, for 40 minutes.

Meanwhile, whisk the milk, flour, thyme, and 1/2 teaspoon pepper together in a small bowl.  Whisk the milk mixture into the soup.  Add the shallots and mushrooms and cook, stirring occasionally, until soup has thickened and mushrooms and rice are tender, about 15-20 minutes.  Stir in maple syrup and pepper and salt to taste.

Wild Rice Soup with Maple Syrup