This creamy wild rice soup is a warm hug in a bowl! Packed with tender wild rice, veggies, and a rich, smooth broth, it’s perfect for chilly days.
Honestly, I could sip on this soup all day! It’s so easy to make, and the leftovers taste just as great. Grab a crusty bread to dunk, and you’re all set! 🥖
Key Ingredients & Substitutions
Wild Rice: This is the star of the soup, giving a unique nutty flavor and chewy texture. If you can’t find wild rice, you can use brown rice or a blend of wild and white rice for a similar effect.
Broth: Chicken or vegetable broth adds depth. For a lighter option, a low-sodium version works well. If you’re vegetarian, make sure to use vegetable broth.
Half-and-Half or Heavy Cream: This gives the soup its creamy texture. If you want a lighter option, you can swap it for whole milk, or for a dairy-free version, use coconut milk or almond milk.
Veggies: The base includes carrots, celery, and onions. You could add in bell peppers or spinach for extra color and nutrition! If you’re short on veggies, a frozen mirepoix mix can save time.
How Do You Get the Right Creamy Consistency?
Achieving that perfect creamy texture is all about the right cooking technique. First, when you add flour to the softened vegetables, make sure to cook it for a minute or two. This removes the raw flour taste and helps thicken the soup.
- Use a whisk when adding half-and-half or cream to prevent lumps.
- Gradually stir it in while the pot is on low heat to help it blend smoothly.
- Let the mixture simmer; it’ll continue to thicken as it cooks!
Enjoy making this comforting soup! It’s hearty and satisfying, and you’ll find it warms you right up.
How to Make Creamy Wild Rice Soup
Ingredients You’ll Need:
- 1 cup wild rice, rinsed
- 4 cups chicken or vegetable broth
- 1 cup water
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/2 cup mushrooms, sliced (optional)
- 1/4 cup all-purpose flour
- 2 cups half-and-half or heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Fresh thyme sprigs (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, plus around 60 minutes for cooking. You’ll spend about 45-60 minutes cooking the wild rice, and around 15-20 minutes preparing the soup, making it a comforting meal that’s well worth the time!
Step-by-Step Instructions:
1. Prepare the Wild Rice:
In a medium pot, bring the rinsed wild rice, chicken or vegetable broth, and water to a boil. Once boiling, reduce the heat to a gentle simmer, cover, and let it cook for about 45-60 minutes, or until the rice is tender and the grains start to split. Drain any excess liquid and set the cooked rice aside.
2. Sauté the Vegetables:
In a large soup pot, melt the butter over medium heat. Add the chopped onion, minced garlic, diced carrots, diced celery, and sliced mushrooms (if you’re using them). Cook while stirring occasionally until the vegetables are softened, approximately 5-7 minutes.
3. Thicken the Soup:
Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat them. Cook this mixture for 1-2 minutes to eliminate the raw flour taste.
4. Add Cream and Simmer:
Gradually whisk in the half-and-half or heavy cream, stirring constantly to keep it smooth and lump-free. Bring the mixture to a gentle simmer and cook for about 3-5 minutes, or until it starts to thicken up nicely.
5. Combine with Wild Rice:
Stir in the cooked wild rice and the fresh thyme leaves. Season with salt and black pepper to taste, giving everything a good mix.
6. Final Simmer:
Let the soup simmer for another 5-10 minutes, stirring occasionally, allowing all the flavors to blend beautifully.
7. Serve and Garnish:
Ladle the steaming soup into bowls, and don’t forget to garnish with some chopped fresh parsley and a sprig of thyme for that extra lovely touch.
8. Enjoy Your Soup:
Serve your creamy wild rice soup warm, alongside some tasty crackers or crusty bread for dipping. This rich and comforting soup is sure to become a favorite!
Enjoy the comforting, rich flavors of this creamy wild rice soup!
Can I Use Brown Rice Instead of Wild Rice?
Yes, you can substitute brown rice, but keep in mind that the cooking time will change. Brown rice typically takes about 35-45 minutes to cook, so adjust accordingly. The flavor and texture will be a bit different, but it will still be delicious!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in the refrigerator for up to 3 days. However, if you plan to reheat it, you might want to add a splash of broth or water to help restore its creamy consistency.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup over medium heat on the stove, stirring occasionally. If it’s too thick, add a little broth or water to achieve your desired consistency.
Can I Freeze This Soup?
Yes, this soup can be frozen! Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Just remember to let it thaw in the fridge overnight before reheating, and add a bit of liquid as it may thicken in the freezer.