BEST WILD RICE SOUP
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.
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.