This creamy wild rice soup is a warm hug in a bowl! With tender rice, veggies, and a rich, savory broth, it’s perfect for chilly days.
You can’t help but feel cozy with each spoonful. I love pairing it with crusty bread for a satisfying meal. Trust me, it warms the soul! 😊
Key Ingredients & Substitutions
Wild Rice: This unique rice adds a wonderful texture and nutty flavor. If you can’t find wild rice, use a mix of brown rice and white rice, but note the cooking time may vary.
Chicken Broth: I love using homemade chicken broth for deeper flavor. If you’re vegetarian, vegetable broth works great too! Just ensure it’s a rich one to keep the flavor strong.
Olive Oil or Butter: Both work well. I personally prefer butter for its richness, but olive oil is a great dairy-free option.
Mushrooms: I used cremini mushrooms for their robust flavor, but you can substitute with button mushrooms or even leave them out if you’re not a fan.
Half-and-Half or Cream: Using half-and-half gives a lovely creaminess without being too heavy. However, for a lighter soup, try using milk or a plant-based milk like almond or oat milk.
How Do I Achieve a Good Thickness in My Soup?
Thickening the soup is key to that creamy texture everyone loves. Here’s how to do it just right:
- When you add the flour, stir it into the veggies to coat evenly, cooking for a few minutes to eliminate the raw flavor.
- Whisk in half-and-half gradually while stirring to avoid clumps. This helps to create a smooth consistency.
- Let the soup simmer after adding the rice; this not only thickens it but also allows all the flavors to blend together beautifully.
Remember to adjust the thickness by adding extra broth during the cooking if it gets too thick!
The Best Creamy Wild Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup wild rice, rinsed
- 4 cups chicken broth (or vegetable broth)
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 1 1/2 cups half-and-half or heavy cream
- 1 1/2 cups cooked chicken breast pieces (optional)
- Fresh parsley or dill for garnish
How Much Time Will You Need?
This creamy soup will take about 1 hour to prepare and cook. The wild rice needs about 45-50 minutes to become tender, and I’ll guide you through making the soup during that time. It’s a perfect cozy meal that warms you right up!
Step-by-Step Instructions:
1. Cook the Wild Rice:
In a medium pot, add the rinsed wild rice along with the chicken broth. Bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45-50 minutes, or until the rice is tender. Once it’s done, drain any excess liquid and set the rice aside.
2. Sauté the Veggies:
While the rice is cooking, grab a large soup pot. Heat the olive oil or butter over medium heat. Add in the diced onions, celery, and sliced carrots. Sauté for about 5 minutes until the veggies are softened and the onions start to become translucent.
3. Add the Mushrooms:
Next, toss in the sliced mushrooms. Cook these for an additional 5 minutes until they release moisture and turn golden brown.
4. Mix in the Flavors:
Add the minced garlic, fresh thyme, bay leaf, and a sprinkle of salt and pepper. Cook for about 1 minute until everything is fragrant and lovely.
5. Thicken the Soup:
Sprinkle the flour over the vegetable mixture, stirring well to coat everything evenly. Let it cook for 2-3 minutes, stirring constantly to remove the raw flour taste.
6. Add Creaminess:
Now, gradually whisk in the half-and-half or cream. Keep stirring as you do this, and let it cook until the soup thickens slightly, which should take about 3-5 minutes.
7. Combine and Simmer:
Stir in the cooked wild rice and chicken pieces, if you’re using them. Allow the soup to simmer for another 10 minutes on low heat, mixing well so the flavors come together beautifully. Taste it and add more salt and pepper if you like!
8. Final Touches:
Remove the bay leaf—you don’t want anyone biting into that! Ladle the soup into bowls.
9. Garnish and Serve:
Top each bowl with fresh parsley or dill for a pop of color and a touch of freshness. Serve it hot with some crusty bread on the side for an extra treat!
Enjoy this delicious, creamy wild rice soup that is not only hearty but will keep you warm and satisfied, especially on a chilly day!
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Can I Use Brown Rice Instead of Wild Rice?
Yes, you can use brown rice, but keep in mind that the cooking time will be shorter—about 30-35 minutes—as brown rice cooks faster than wild rice. Just make sure to adjust the liquid according to the rice you choose!
How Can I Make This Soup Dairy-Free?
To make it dairy-free, substitute the half-and-half or cream with coconut milk or a cashew cream. Just blend soaked cashews with water until smooth, and add it to the soup for creaminess without dairy.
Can I Freeze Leftover Soup?
Absolutely! This soup freezes well. Let it cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove, adding a splash of broth if needed.
What Can I Use Instead of Chicken?
If you want to skip the chicken, you can add extra veggies like zucchini or spinach for more nutrition. Alternatively, use beans or lentils for added protein while keeping it vegetarian.