comment icon 62 more comments BELIEVE IT, kids. This is one of my all-time favorite freezer meals! Freezer Meal Wild Rice Soup can be made with or without mushrooms (but strongly recommend using them for an irreplaceable earthy flavor) and with or without chicken (totally your call)! It starts with vegetables, wild rice, and spices, and then gets creamy when you add a simple roux to the brothy soup base. This is 100% a winter staple in our house. I have the recipe memorized.
How To Make Freezer Meal Wild Rice Soup
First things first – PLEASE USE REAL WILD RICE. None of this wild rice blend stuff. I know you are tempted, because it’s hard to find real wild rice (especially outside of Minnesota, where I am lucky enough to live) but it is very, very worth it to find the real stuff. Once you’ve located those pure black wild rice grains, you can freeze them together with your veggies and spices. Simple, simple. When it’s time to get your rice wild on, pop it into the Instant Pot! While it’s finishing up, you can whisk up your roux (sounds fancy – it’s just butter, flour, and milk to make a creamy sauce situation) and stir that roux into your soup. Voila. You will definitely need to eat this out of a very large bowl, both hands wrapped around, with a glass of Chardonnay, and a slice of hot uttered bread, while wearing comfy clothes and burning incense in the corner. Just kidding about the incense. Not kidding about the rest.
Check Out Our Video For How To Make Freezer Meal Wild Rice Soup:
View original recipe here. 4.2 from 13 reviews
1/2 onion, chopped 8 ounces mushrooms, sliced 1 cup uncooked wild rice (the REAL stuff, not a blend) 4 cups vegetable or chicken broth 1 teaspoon salt 1/2 teaspoon each rubbed sage and dried thyme 1 lb. chicken breasts (optional)
ADD PARTWAY THROUGH COOKING:
5 medium carrots, chopped 3 cloves garlic, minced 3 stalks celery chopped
ADD AFTER COOKING:
6 tablespoons butter 1/2 cup flour 1 1/2 cups whole milk 1 teaspoon umami mushroom seasoning 1–2 tablespoons sherry
SLOW COOKER: From frozen, 4 hours on high. For the last 1-2 hours, add carrots, garlic, and celery. FINAL STEP: Melt butter, whisk in flour, whisk in milk until creamy and thick. Add to the soup. Add extra water to thin to desired consistency. Finish with a sprinkle of umami seasoning and a drizzle of sherry. You might also like our freezer meals post.
