Warm up with this creamy wild rice soup! It’s loaded with tender wild rice, fresh veggies, and a touch of cream that makes each bowl feel like a big hug.
This soup is one of my favorites on chilly days. It’s easy to make and tastes even better the next day. You might want to make a double batch—trust me, it goes fast! 😊
Key Ingredients & Substitutions
Wild Rice: This is the star of the show! Wild rice has a nutty flavor and chewy texture, adding depth to your soup. If you can’t find wild rice, mix half brown rice and half white rice for a similar effect.
Broth: Chicken broth gives a lovely flavor, but you can use vegetable broth for a vegetarian option. Homemade broth works great, too, for extra richness.
Half-and-Half or Heavy Cream: I enjoy using half-and-half for a creamy texture without being overly rich. If you prefer a lighter option, substitute it with whole milk or unsweetened almond milk, but keep in mind it won’t be as creamy.
Vegetables: Besides carrots and celery, you could toss in other veggies like peas, spinach, or corn for more color and flavor. Mushrooms add a nice earthy richness, but they’re completely optional!
How Do I Achieve the Right Thickness in the Soup?
Getting the right thickness is key for a creamy wild rice soup. Here’s how to master it:
- After sautéing your vegetables, sprinkle flour over them and cook for 2 minutes. This helps thicken the soup.
- Slowly add half-and-half or cream while stirring. This ensures a smooth texture without lumps.
- Simmer the soup afterward. The longer you simmer, the more the flavors develop, and it naturally thickens.
If your soup ends up too thick, just add more broth or cream until you reach the desired consistency. A splash of lemon juice at the end can also brighten up the flavors!
How to Make Creamy Wild Rice Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 cup wild rice blend (wild rice and white/brown rice)
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
Vegetable Mixture:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/2 cup diced mushrooms (optional)
Thickening Ingredients:
- 1/4 cup all-purpose flour
- 2 cups half-and-half or heavy cream
Seasonings:
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon dried parsley (plus extra for garnish)
- Salt and pepper, to taste
Garnish:
- Fresh rosemary sprig, for garnish (optional)
How Much Time Will You Need?
This delicious creamy wild rice soup takes about 10-15 minutes of prep time and roughly 1 hour of cooking time. You’ll spend about 40-50 minutes allowing the wild rice to cook, plus an additional 10-15 minutes to sauté the vegetables and combine everything. So, in total, set aside about 1 hour and 15 minutes for this heartwarming dish. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Cook the Wild Rice:
Start by rinsing the wild rice blend under cold water to remove any excess starch. In a medium saucepan, bring the chicken or vegetable broth to a boil. Next, add the wild rice, reduce the heat to low, cover, and let it simmer for about 40-50 minutes until the rice is tender and some kernels have burst open. Once it’s cooked, drain any excess liquid and set the wild rice aside.
2. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion, diced carrots, celery, and mushrooms if you’re using them. Sauté these veggies for about 5-7 minutes until they become soft and translucent. Then, add the minced garlic and cook for an additional minute until the garlic is fragrant and delicious!
3. Make it Creamy:
Next, sprinkle the flour over the sautéed vegetables and stir well to coat them. This step is important as it helps to thicken the soup. Cook for about 2 minutes to eliminate any raw flour flavor. Slowly pour in the half-and-half or heavy cream while continuously stirring to prevent lumps. Keep cooking, stirring often, until the mixture thickens slightly, which should take about 5 minutes.
4. Combine and Simmer:
Now it’s time to bring everything together! Add the cooked wild rice to the pot. Stir in the dried thyme, parsley, salt, and pepper. Let the soup simmer on low heat for another 10 minutes, allowing all the wonderful flavors to meld together and create a fantastic dish.
5. Taste and Serve:
Before serving, taste your soup and adjust the seasoning if needed. If you find it too thick, don’t hesitate to add more broth or cream to achieve your desired consistency. Serve the soup hot and garnish with a sprinkle of dried parsley and a fresh sprig of rosemary if you like!
This creamy wild rice soup is rich, comforting, and hearty—perfect for chilly days! Enjoy every spoonful! 🥣❤️
Can I Use Brown or White Rice Instead of Wild Rice?
Yes, you can use brown or white rice, but keep in mind that the cooking time may vary. Brown rice will take longer to cook than wild rice, so you may need to adjust the cooking time accordingly. White rice cooks faster, so make sure to add it later in the cooking process to avoid overcooking.
Can I Make This Soup Dairy-Free?
Absolutely! To make this soup dairy-free, simply substitute the half-and-half or heavy cream with coconut cream or a plant-based cream alternative. Use vegetable broth instead of chicken broth as well for a completely dairy-free version.
How to Store Leftovers?
Store any leftover creamy wild rice soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove over low heat or in the microwave, stirring occasionally. If it thickens too much during storage, add a splash of broth or cream to loosen it up.
Can I Freeze This Soup?
Yes, you can freeze creamy wild rice soup, but keep in mind that the texture may change slightly upon thawing. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating, and add a little broth or cream while reheating to restore its creamy consistency.
