Salmon and Mushroom Wild Rice Soup
This high-protein salmon and mushroom wild rice soup foodservice recipe is a great addition to your fall and winter menu options.
Ingredients
- 1 (40 oz ) packet Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained
- 2 c uncooked wild rice
- ½ c butter
- 2 small onions, chopped
- 4 tsp minced garlic
- 1 qt button or cremini mushrooms, sliced
- 12 c chopped carrots
- 2 c chopped celery
- 1 gal vegetable or chicken broth
- 4 tsp dried oregano
- 1 qt milk
- 1 1/3–2 c all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- ½ c fresh chopped dill or parsley
Instructions
- Cook wild rice to package instructions and set aside.
- Heat pot on medium high heat. Melt butter, then add onions, garlic, mushrooms, carrots, and celery; cook until softened, about 3-5 minutes.
- Add broth and oregano, and bring soup to a simmer. Reduce heat and simmer soup for about 3 minutes on low heat.
- Whisk flour into the milk, then add milk mixture into the warm soup. Whisk soup to break up any remaining flour lumps. Increase heat and allow soup to come to a low boil and thicken.
- Add cooked wild rice and salmon. Season with salt and pepper to your personal taste.
- Simmer soup for a few minutes or until heated through.
- Serve with chopped dill or parsley and your choice of toppings or sides.
