BEST WILD RICE SOUP

The aroma of nutty wild rice mingling with savory herbs and creamy broth – that’s the promise of this unforgettable soup. Imagine spooning up a bowl of pure comfort, each bite a harmonious blend of textures and flavors. This Wild Rice Soup recipe is so good, it will become a staple in your kitchen, bringing warmth and deliciousness to every occasion, and I’m here to show you exactly how to make it sing!

Ingredients

For the Wild Rice:

• 1 cup wild rice, rinsed
• 4 cups water or broth
• 1 teaspoon salt

For the Soup:

• 2 tablespoons butter
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 ounces mushrooms, sliced (cremini or button)
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 6 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon black pepper
• 1 cup cooked chicken, turkey, or vegetarian protein (optional)
• 1 cup heavy cream or half-and-half
• 1/4 cup chopped fresh parsley, for garnish
• Salt and pepper to taste

Let’s Talk Wild Rice: The Heart of the Soup

Before we even think about chopping veggies, let’s address the star: wild rice. Real talk, it can be a little finicky. Undercooked, it’s chewy; overcooked, it’s mushy. But don’t worry! I’ve got a foolproof method for perfectly cooked wild rice every time. Rinsing is key – get rid of any excess starch.

Prep is Key: The Secret to Soup Success

Okay, now for the fun part: building layers of flavor! This is where your knife skills come in handy (or not – pre-chopped veggies are totally allowed!). Dice your onion, carrots, and celery. Slice those mushrooms. Mince that garlic. Get everything ready to go because once we hit the stove, things move quickly. This is also a good time to consider your protein options. Leftover roasted chicken or turkey are amazing. For a vegetarian version, try some cooked lentils or chickpeas. Need some inspiration? Think about the Marry Me Chicken Soup – that roasted chicken flavor would be amazing here!

Step-by-Step Instructions

Cooking the Wild Rice:

1. In a medium saucepan, combine the rinsed wild rice, water or broth, and salt.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the kernels have split open.
3. Drain any excess water and set aside.

Making the Soup:

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Stir in the garlic and cook for 1 minute more.
5. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to create a roux.
6. Gradually whisk in the chicken or vegetable broth, making sure to break up any lumps of flour.
7. Add the thyme, sage, and pepper. Bring to a simmer.
8. Stir in the cooked wild rice and cooked chicken, turkey, or vegetarian protein (if using).
9. Reduce heat to low and simmer for 15-20 minutes, allowing the flavors to meld.
10. Stir in the heavy cream or half-and-half. Heat through, but do not boil.
11. Season with salt and pepper to taste.
12. Garnish with fresh parsley before serving.

Troubleshooting Time: Common Wild Rice Soup Woes (and How to Fix Them!)

Sometimes, things don’t go *exactly* as planned. Here are a few common issues and how to troubleshoot them:

• Soup is too thick: Add more broth until you reach your desired consistency.
• Soup is too thin: Simmer uncovered for a bit longer to allow some of the liquid to evaporate. You can also mix a tablespoon of cornstarch with a tablespoon of cold water and whisk it into the soup.
• Wild rice is still chewy: Return it to the pot with a little more broth and simmer until tender.
• Soup is bland: Don’t be afraid to add more salt, pepper, or other herbs! A squeeze of lemon juice can also brighten the flavor.

Spice It Up! Variations and Add-Ins

This recipe is just a starting point! Feel free to get creative and customize it to your liking. Here are a few ideas:

• Add some heat: A pinch of red pepper flakes or a dash of hot sauce will add a nice kick.
• Change up the protein: Smoked sausage, bacon, or even shrimp would be delicious.
• Add more veggies: Spinach, kale, or corn would be great additions.
• Make it vegetarian: Use vegetable broth and add some hearty beans or lentils for protein. For a creamy vegetarian option, consider using cashew cream instead of dairy. You could also find inspiration from Slow Cooker Keto Chicken Cream Cheese Soup and adapt it by using mushrooms and vegetable broth.

Serving Suggestions: Complete the Meal

Wild Rice Soup is delicious on its own, but it’s even better when paired with a crusty bread for dipping. A simple side salad also makes a great complement. For a heartier meal, try serving it with a grilled cheese sandwich or a baked potato. Think of this comforting soup as the perfect companion to a cold day, much like the Crockpot Potato Soup, but with a delightful, nutty twist. If you like the idea of a creamy chicken based soup, you might also want to try the Creamy Chicken Soup.

Making Ahead and Storing: Soup for Days!

Good news! This soup is even better the next day, as the flavors have more time to meld. It can be stored in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Just be aware that the cream may separate slightly upon thawing, but it will still taste delicious. When reheating, add a splash of broth if needed to thin it out.

The Perfect Autumn Wild Rice Soup Awaits

This recipe is easily adaptable, just like the Autumn Wild Rice Soup, giving you freedom to change up the ingredients and add what you have available! It’s also not unlike Creamiest Crockpot Chicken Chowder in that it’s a creamy and filling meal that is perfect for a crowd!

Final Thoughts: Soup is Always the Answer

So there you have it – my ultimate guide to making the best Wild Rice Soup. I hope you enjoy this recipe as much as my family and I do. It’s a hug in a bowl, perfect for chilly days or any time you need a little comfort. Don’t be afraid to experiment and make it your own. Happy cooking!

BEST WILD RICE SOUP

Amelia Chen-Morrison

This Wild Rice Soup is a comforting and flavorful blend of nutty wild rice, savory vegetables, and creamy broth. It’s easy to make and perfect for a cozy meal on a chilly day. This recipe is a guaranteed crowd-pleaser that will become a staple in your kitchen.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Medium saucepan
• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring cups and spoons
• Whisk
• Ladle

Ingredients

  

• 1 cup wild rice, rinsed
• 4 cups water or broth
• 1 teaspoon salt
• 2 tablespoons butter
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 ounces mushrooms, sliced cremini or button
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 6 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ¼ teaspoon black pepper
• 1 cup cooked chicken, turkey, or vegetarian protein optional
• 1 cup heavy cream or half-and-half
• ¼ cup chopped fresh parsley, for garnish
• Salt to taste
• Pepper to taste

Instructions

 

• In a medium saucepan, combine the rinsed wild rice, water or broth, and salt.
• Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the kernels have split open.
• Drain any excess water and set aside.
• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
• Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
• Stir in the garlic and cook for 1 minute more.
• Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to create a roux.
• Gradually whisk in the chicken or vegetable broth, making sure to break up any lumps of flour.
• Add the thyme, sage, and pepper. Bring to a simmer.
• Stir in the cooked wild rice and cooked chicken, turkey, or vegetarian protein (if using).
• Reduce heat to low and simmer for 15-20 minutes, allowing the flavors to meld.
• Stir in the heavy cream or half-and-half. Heat through, but do not boil.
• Season with salt and pepper to taste.
• Garnish with fresh parsley before serving.

Notes

Soup is too thick? Add more broth. Soup is too thin? Simmer uncovered. For a vegetarian version, use vegetable broth and consider cashew cream instead of dairy. This soup can be stored in the refrigerator for 3-4 days or frozen for longer storage. The cream may separate slightly upon thawing.