There’s something incredibly comforting about a bowl of Creamy Wild Rice Soup, especially when the weather turns chilly. This hearty, nutritious soup combines the nutty flavor of wild rice with tender vegetables and herbs in a velvety broth that’s sure to become a family favorite. I’ve perfected this recipe to be both straightforward and delicious, making it perfect for both weeknight dinners and special occasions.
Ingredients
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Start by cooking the wild rice according to package instructions. This typically takes about 45 minutes, so I recommend doing this first.
- While the rice cooks, heat olive oil in a large Dutch oven over medium heat. Add onions, carrots, and celery, cooking until the vegetables begin to soften (about 5-7 minutes).
- Add mushrooms and garlic, cooking for another 3-4 minutes until the mushrooms release their moisture.
- Sprinkle flour over the vegetables and stir constantly for 1 minute to create a roux.
- Gradually pour in the broth while stirring continuously to prevent lumps from forming.
- Add thyme and bay leaves, then bring the mixture to a simmer. Reduce heat and let it cook for 15-20 minutes, stirring occasionally.
- Stir in the cooked wild rice and heavy cream. Simmer for an additional 5 minutes.
- Season with salt and pepper to taste before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6-8 bowls
Recipe Notes
- For a thicker soup, let it simmer uncovered for a few extra minutes after adding the cream.
- Make this soup vegetarian by using vegetable broth instead of chicken broth.
- The wild rice can be cooked a day ahead and stored in the refrigerator.
- For a lighter version, substitute half-and-half for the heavy cream.
- This soup reheats beautifully, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 4 days.
- If the soup becomes too thick when reheating, thin it out with a bit of broth or water.
- For extra protein, add 2 cups of shredded rotisserie chicken when you add the rice.
This Creamy Wild Rice Soup freezes well (minus the cream), making it perfect for batch cooking. Simply add the cream when reheating for the best results. Remember to taste and adjust seasonings before serving, as the flavors can mellow during storage.
Creamy Wild Rice Soup
A hearty, nutritious soup combining the nutty flavor of wild rice with tender vegetables and herbs in a velvety broth.
Ingredients
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 large onion diced
- 3 carrots sliced
- 3 celery stalks chopped
- 8 ounces mushrooms sliced
- 4 cloves garlic minced
- 1/3 cup all-purpose flour
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Start by cooking the wild rice according to package instructions. This typically takes about 45 minutes, so I recommend doing this first.
- While the rice cooks, heat olive oil in a large Dutch oven over medium heat. Add onions, carrots, and celery, cooking until the vegetables begin to soften (about 5-7 minutes).
- Add mushrooms and garlic, cooking for another 3-4 minutes until the mushrooms release their moisture.
- Sprinkle flour over the vegetables and stir constantly for 1 minute to create a roux.
- Gradually pour in the broth while stirring continuously to prevent lumps from forming.
- Add thyme and bay leaves, then bring the mixture to a simmer. Reduce heat and let it cook for 15-20 minutes, stirring occasionally.
- Stir in the cooked wild rice and heavy cream. Simmer for an additional 5 minutes.
- Season with salt and pepper to taste before serving.
