Creamy Wild Rice & Salmon Soup (Chowder?) for Souper (Soup, Salad & Sammie) Sundays

When it came to soup this week, I wanted something thick, creamy and comforting. I was deciding between a fish chowder and a creamy wild rice soup when I decided to combine them for Creamy Wild Rice & Salmon Soup.   

Creamy Wild Rice & Salmon Soup

By Deb, Kahakai Kitchen

(Yields 4-6 Servings)

 

2 Tbsp butter

1 medium onion, diced

1 large carrot, diced

2 medium celery stalks, diced

3 cloves garlic

1 tsp dried time

1 tsp celery salt

1 tsp dried tarragon

4 cups low-sodium vegetable stock

2 1/2 cups baby Yukon Gold potatoes, halved or quartered, depending on the size

1 cup wild rice

2 Tbsp cornstarch + 2 Tbsp cold water

2 cups coconut milk or half-and-half

18 oz salmon fillet, cut into chunks

sea salt and freshly ground black pepper

chopped fresh parsley for garnish

In a large heavy-bottomed soup pot, melt the butter. Add the celery, carrots, onion, garlic, thyme, celery salt and tarragon and cook over moderate medium-high heat, stirring occasionally, until the vegetables just start to soften, about 8-10 minutes. 

 

Add the stock, potatoes and wild rice to the pot. Bring to a boil, then reduce heat and simmer over medium-low heat, stirring occasionally, until the vegetables and rice are tender, about 35 minutes. Make a slurry with the cornstarch and cold water and stir it into the soup. Add the coconut milk and stir in the salmon and simmer, stirring occasionally, until the is cooked through, about 7-8 minutes. Season with salt and pepper. Ladle the soup into bowls and serve, garnished with chopped fresh parsley and enjoy.

Notes/Results: Rich and creamy and delicious, this soup hit the spot. It's hearty without being heavy and is one of those soups that's like a hug in the bowl. I like the slightly chewy texture of the wild rice and the chucks of the potatoes and the richness of the coconut milk. If you aren't a salmon fan, you could use another fish, chicken, or even mushrooms for a veg-friendly take. I would happily make it again. 

 Let's take a look into the Souper Sundays kitchen and see who is here:

    

Crafty Gardener brought Split Pea and Potato Soup, saying "Split pea and potato soup is another ‘soup’er delicious recipe and great way to get lots of veggies and fibre all cooked into a delicious soup. You can have this soup as is, blended half and half or smooth. The choice is yours. I like half in the blender and then mixed with the remainder for some texture."

Judy of Gluten Free A- Z Blog shared exotic Egyptian Molokhia Soup and said, "Yum! We love this soup! Molokhia is the Arabic word for a soup made from jute leaves which are a highly nutritious greens that are very popular in Middle Eastern countries. Once again, I am sharing one of my mother-in-laws authentic recipes. In Egypt, Molokhia is eaten as a soup. In Lebanon Molokhia is eaten somewhat differently using a larger leaf to make more of a stew."

 

Debra of Eliot's Eats is here with White Pumpkin Soup with Southwestern Spice saying, "A couple of weeks ago, it was time to pull the fall decorations off the front porch before the pumpkins froze. I didn’t go all out with decorating so I just had a small pie pumpkin stacked on top of a squatty white pumpkin. White pumpkins were new to me, at least in the kitchen. I was anxious to try the puree in a soup."

 

Thank you for joining me this week Debra, Judee, and Crafty Gardener!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

 Have a happy, healthy week!