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Salmon Wild Rice Soup: Cozy, Creamy, and Weeknight-Friendly

Creamy Salmon Wild Rice Soup
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Salmon Wild Rice Soup is a creamy, comforting dish filled with smoked salmon, Minnesota wild rice, sweet potatoes, and herbs. It’s hearty, flavorful, and perfect for a cozy meal.

Ingredients

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  • 4 tbsp butter
  • 1 medium yellow onion, finely chopped (about 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
  • Garnish: extra smoked salmon and fresh dill

Instructions

1. Melt butter in a large stockpot over medium heat. Add chopped onion and sauté until soft but not browned.

2. Stir in ground coriander, garlic salt, Italian seasoning, and black pepper. Blend in flour; the mixture will be clumpy.

3. Gradually whisk in chicken stock until the mixture is smooth.

4. Add cubed sweet potatoes and cooked wild rice. Bring the soup to a boil.

5. Once boiling, cook for 10–15 minutes, or until sweet potatoes are soft.

6. Reduce heat to low. Stir in smoked salmon, frozen spinach, and chopped fresh dill.

7. Add half and half and increase heat slightly to warm the soup. Stir continuously and let it stand for 10–15 minutes to thicken.

8. Garnish with extra smoked salmon and dill before serving.

Notes

Use high-quality smoked salmon for the best flavor. Canned wild rice is a great shortcut, and you can substitute kale for spinach if desired. Serve with crusty bread for a full meal.

Find it online: https://cookingwithramsay.com/salmon-wild-rice-soup/