Salmon Wild Rice Soup Recipes

SALMON AND WILD RICE CHOWDER

Steps:

• In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and sauté until tender, about 5 to 7 minutes.
• Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
• Whisk in the clam juice or fish stock and cook until thickened.
• Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through.
• Season to taste with Tabasco, salt, and white pepper.
• Serve with good, crusty bread.
• Makes 4 to 6 servings.
• Note: if you're not familiar with those dining, the fish stock is safest- many people are allergic to shellfish; unsalted chicken broth can also be used; other types of fish may also be substituted for the salmon.

SMOKED SALMON AND WILD RICE CHOWDER

Steps:

• In a saucepan, bring water to a boil and cook wild rice for 30-45 minutes or until tender. Drain and set aside.
• Meanwhile, heat oil and sauté onion, garlic and celery. Cook, stirring often, until vegetables soften. Stir in green pepper and sweet potato and cook for 1 minute.
• Stir in stock and chile powder. Increase heat to high and bring to a boil. Reduce heat and simmer 8-10 minutes until sweet potato is tender.
• Stir in cooked wild rice, salmon with liquid and cream. Cook for 5 minutes or until heated through. Season to taste with salt.