Creamy Wild Rice & Salmon Soup



I do not pretend to be a fabulous cook, and definitely do not claim in any way to be a food photographer. BUT, this soup had all nine of my people singing their nums and yums all the way from baby to adult.

Some words:

“This soup is sooooo good!” Brutally-honest-adolescent

“Can you make this soup everyday?” Quite-serious-toddler

“Can I have more?” Not-a-big-fish-eater-person

“I LOVE this soup!” Fussy-eater-everything-makes-me-feel-sick-child

Disclaimer:  I, as in my husband, have been making the same repeats for dinner over the past few nights and that may or may not have something to do with those extremely receptive and happy palettes.
20161107_190159This recipe may challenge type A’s as I can give only general directions. So take it with a grain of salt. Generally speaking after I make a recipe a few times, I just go with vague recollections. My cooking is more an art form, perhaps of the caveman type, or whatever-is-in-the-cupboards approach. If you like to cook like this, or would like to give life on the edge a shot, this is the recipe for you!


What to grow, gather, forage, fish, or just boring purchase.

Recipe will feed a starving family of nine for dinner with enough left overs for the next day’s lunch. Cut recipe in half for normal people portions, or just freeze or share half.

1 filet wild caught salmon (*smoked salmon that would be a wonderful alternative, too)

8 oz. wild rice

1 large yellow onion, chopped

2-3 cloves garlic, minced

4-5 carrots, chopped or shredded

8 oz. portobella mushrooms, sliced and diced

4 celery stalks, chopped

4-6 ounces of sharp cheddar cheese

1 cup heavy cream, or half-n-half.

4 tbsp butter

olive oil


**chicken stock

***add any vegetables you have or really like. Experiment! Peppers are really good, spinach, kale, etc…What do you have in your fridge?

I like to make this soup on our wood stove in a dutch oven, but it has been so warm here in November we are not making fires, yet.


Line a large sheet pan with aluminum foil or parchment paper. Smear 1 tbsp of olive oil on sheet. Place salmon skin side down on sheet. Drizzle a little olive oil over top. Season with sea salt and black pepper. If desired add other seasonings, like rosemary and thyme. Bake at 375 degrees until fully cooked about 20 minutes. Salmon should easily flake apart.

Meanwhile cook wild rice in a large stock pot. Wild rice cooks 3 parts water/stock to 1 part rice. I generally do not worry about this measurement when I am making soup because you are not trying to cook out the water. I just cover the rice about three times its size with water/stock, let it reach boil, cover, and cook until tender, about 45 minutes.

At this point my husband and I went on a quick 20 minute walk and I just hoped everything would be fine, and it was.

With about 20 minutes remaining for rice, melt 4 tbsp butter in a cast iron pan. Saute onions and garlic until translucent, add carrots and celery. Then add mushrooms or any other quicker cooking vegetables, like peppers if desired.

Add more stock, or water, to wild rice once cooked if you like your soup thinner. Add flaked off bite size pieces of cooked salmon. Add cooked vegetables.  Add cream and grated cheese. Stir until cheese has melted.

Top with freshly ground pepper and parmesan cheese.




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