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Creamy Wild Rice Soup is presented as a featured image, showcasing its rich texture and appealing presentation.

Best Wild Rice Soup Ever

This wild rice soup recipe is a comforting and flavorful dish, perfected through careful experimentation. It features pre-cooked wild rice, a rich vegetable base, and a creamy broth, resulting in a truly exceptional soup experience.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wild rice, rinsed
  • 6 cups chicken broth low sodium preferred
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried marjoram
  • 1/4 cup all-purpose flour
  • 2 cups milk whole milk or half-and-half
  • 1 cup heavy cream
  • 1/2 cup cooked chicken, diced optional
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste

Equipment

  • medium saucepan
  • Large pot or Dutch oven
  • measuring cups and spoons
  • cutting board
  • knife
  • whisk
  • Ladle
  • Colander or strainer

Method
 

  1. Cook the wild rice: In a medium saucepan, combine the rinsed wild rice, chicken broth, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the wild rice is tender and the grains have split open. Drain any excess liquid.
  2. Sauté the vegetables: While the wild rice is cooking, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and mushrooms and cook for another 3-5 minutes, until the mushrooms are tender.
  3. Add herbs and flour: Stir in the dried thyme, sage, and marjoram. Cook for 1 minute, until fragrant. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Add milk and cream: Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, allowing the sauce to thicken slightly. Stir in the heavy cream.
  5. Combine and finish: Add the cooked wild rice and diced chicken (if using) to the soup. Season with salt and pepper to taste. Simmer for another 5-10 minutes, allowing the flavors to meld.
  6. Garnish and serve: Stir in the fresh parsley. Serve hot.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth and add extra mushrooms. Leftover soup can be stored in the refrigerator for up to 3 days. The soup can also be frozen, but the texture may change slightly upon thawing. You can use leftover turkey instead of chicken.