Creamy Wild Rice Soup
This deeply satisfying Creamy Wild Rice Soup features nutritious wild rice, savory bacon, and earthy mushrooms in a velvety broth. Perfect for cozy nights, this restaurant-quality soup delivers warmth and nourishment in every spoonful.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Medium Saucepan
Ingredients
For the Base
- 1 cup wild rice blend can substitute with all wild rice for a more rustic texture
- 6 slices bacon chopped into small pieces (turkey bacon works for a lighter option)
- 1 large yellow onion finely diced (about 1½ cups)
- 3 medium carrots diced (about 1 cup)
- 3 stalks celery diced (about 1 cup)
- 8 oz cremini mushrooms sliced (shiitake or oyster mushrooms offer a more earthy flavor)
- 4 cloves garlic minced
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 6 cups low-sodium chicken broth vegetable broth works for vegetarian version
- 2 bay leaves
For the Creamy Element
- 4 tablespoons butter
- 1/3 cup all-purpose flour use gluten-free flour blend for GF option
- 2 cups whole milk unsweetened almond milk works as a dairy-free alternative
- 1 cup heavy cream full-fat coconut milk offers a dairy-free option
- salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Cook the wild rice according to package instructions, typically using 3 cups of water for 1 cup of rice. Cook for 40 minutes until tender but not mushy. Set aside when done.
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
- Add the diced onions, carrots, and celery to the bacon fat. Sauté for 5-6 minutes until the vegetables begin to soften. Add the sliced mushrooms and continue cooking for another 4 minutes until they release their moisture and begin to brown.
- Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Add the chicken broth and bay leaves to the pot. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
- While the soup base simmers, melt the butter in a separate medium saucepan over medium heat. Once melted, whisk in the flour to create a smooth paste (roux). Cook for 2 minutes, whisking constantly.
- Gradually whisk the milk into the roux, ensuring no lumps form. Continue whisking until smooth and slightly thickened, about 3-4 minutes. Then whisk in the heavy cream and cook for another 2 minutes until the mixture has a silky, rich consistency.
- Stir the cream mixture into the soup base, mixing thoroughly. Add the cooked wild rice and reserved bacon (save some bacon for garnish if desired). Simmer for 5-7 minutes until everything is heated through and the soup has thickened slightly.
- Remove the bay leaves. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
This soup can be stored in airtight containers in the refrigerator for up to 4 days. The wild rice will continue to absorb liquid, so you may need to add a splash of broth when reheating.
For meal prep, prepare and store the wild rice and soup base separately from the cream mixture for up to 3 days, then combine when ready to serve for the freshest taste.
For a healthier version, use turkey bacon, reduce butter to 2 tablespoons, substitute half-and-half for heavy cream, and increase the vegetables for more fiber with fewer calories.
For a dairy-free option, replace butter with olive oil, use unsweetened almond milk instead of whole milk, and substitute full-fat coconut milk for heavy cream.
Nutrition
Calories: 385kcalCarbohydrates: 31gProtein: 12gFat: 24gSaturated Fat: 13gCholesterol: 75mgSodium: 480mgFiber: 3gSugar: 5gVitamin A: 45IUVitamin C: 8mgCalcium: 15mgIron: 10mg
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