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Wild Rice Soup 1

Hearty Wild Rice Soup

This nourishing wild rice soup combines nutty grains with a creamy broth and fresh vegetables for the ultimate comfort food. With options for both meat lovers and vegetarians, this versatile recipe delivers rich, complex flavors that simmer to perfection.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 375 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Medium Saucepan

Ingredients
  

For the Base

  • 1 cup wild rice rinsed and drained
  • 2 tablespoons olive oil
  • 1 large onion finely diced
  • 3 carrots diced
  • 3 celery stalks diced
  • 4 garlic cloves minced
  • 8 ounces mushrooms sliced (cremini or button)
  • 6 cups chicken or vegetable broth low-sodium preferred
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and freshly ground black pepper to taste

For the Creamy Element

  • 3 tablespoons butter
  • 1/4 cup all-purpose flour or gluten-free flour blend
  • 2 cups milk dairy or unsweetened plant-based
  • 1/2 cup heavy cream or coconut cream for dairy-free

Optional Add-ins

  • 2 cups cooked, shredded chicken rotisserie chicken works beautifully
  • 6 slices cooked bacon crumbled (nitrate-free preferred)
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Combine 1 cup of wild rice with 3 cups of water or broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until the grains have split open and are tender but still slightly chewy. Drain any excess liquid and set aside.
  • While the rice cooks, heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions, carrots, and celery, cooking until they begin to soften, about 5-7 minutes.
  • Add the garlic and cook for another 30 seconds until fragrant.
  • Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown slightly, about 5 minutes.
  • Season with thyme, rosemary, salt, and pepper, stirring to combine.
  • In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns golden and smells slightly nutty.
  • Gradually whisk the milk into the roux until smooth. Pour this mixture into the vegetable pot, then add the broth and bay leaves.
  • Bring to a gentle simmer and cook for 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly.
  • Stir in the cooked wild rice, cream, and if using, the shredded chicken and crumbled bacon. Simmer for an additional 10 minutes.
  • Remove from heat, discard bay leaves, and stir in fresh parsley and lemon juice.

Notes

Wild rice can vary in cooking time based on variety, so start checking at the 40-minute mark for optimal texture. Cutting vegetables into uniform sizes ensures even cooking. For deeper flavor, let your roux reach a light amber color, but watch carefully as it can burn quickly. Keep the heat low when simmering—boiling can cause dairy to separate and give the soup a grainy texture.

Nutrition

Calories: 375kcalCarbohydrates: 42gProtein: 18gFat: 16gSaturated Fat: 7gSodium: 650mgFiber: 5gVitamin A: 120IUIron: 15mg
Keyword Wild Rice Soup, Creamy Soup, Comfort Food, Chicken and Wild Rice
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