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Creamy Wild Rice Soup

Creamy Wild Rice Soup recipe
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A warm and comforting creamy wild rice soup packed with tender wild rice, vegetables, and a rich velvety broth. Perfect for chilly days.

Ingredients

Scale
  • 1 cup wild rice blend
  • 6 cups chicken broth (or vegetable broth)
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, sliced
  • 8 ounces cremini or button mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half or heavy cream (or full-fat coconut milk for dairy-free)
  • 2 cups cooked and shredded chicken, such as rotisserie (optional)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • Fresh parsley or thyme sprigs for garnish

Instructions

  1. Rinse wild rice blend thoroughly under cold water. In a 4-quart pot, combine wild rice with 4 cups of chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender but slightly chewy. Some grains will split open and curl when done. Drain any excess liquid if needed and set aside.
  2. In a 6-quart pot or Dutch oven, melt butter over medium heat. Add diced onion, celery, and sliced carrots. Saute for 5-7 minutes until softened and onion is translucent.
  3. Mix in sliced mushrooms and cook until they release moisture and brown, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant, watching carefully to prevent burning.
  4. Sprinkle flour over vegetables and stir to combine. Cook for 2 minutes, stirring constantly, to eliminate raw flour taste.
  5. Slowly whisk in remaining 2 cups of chicken broth, adding gradually to avoid lumps. Bring to gentle simmer and cook until mixture thickens, 3-5 minutes.
  6. Stir in half-and-half or heavy cream. Add cooked wild rice and shredded chicken if using. Mix well to combine and distribute rice evenly.
  7. Add thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Let soup simmer gently for 10 minutes to meld flavors, stirring occasionally.
  8. Taste and adjust seasonings as needed. For thicker soup, mash a portion of wild rice against pot side and stir back in.
  9. Ladle soup into bowls and garnish with fresh parsley or thyme sprigs. Serve hot with crusty bread.

Notes

  • Wild rice blend adds unique nutty flavor and chewy texture. Brown rice or quinoa can substitute, though cooking times and flavor will vary.
  • For vegetarian version, use vegetable broth and omit chicken. Add extra vegetables like spinach, bell peppers, or white beans for protein.
  • Soup can be made ahead and reheated. Add splash of broth or cream if too thick after storage.
  • For dairy-free option, substitute butter with olive oil and cream with full-fat coconut milk.
  • Cream texture may change upon freezing. Consider adding fresh cream after reheating frozen soup for best results.
  • Recipe makes approximately 9 cups total.

Nutrition

Find it online: https://www.benefitiany.com/creamy-wild-rice-soup/