This creamy wild rice soup is the perfect bowl of comfort! With tender wild rice, hearty veggies, and a dash of cream, it’s rich and filling.
I love how easy it is to whip up this soup on chilly days. Just simmer everything together and enjoy a warm hug in a bowl! Perfect with some crusty bread. 😊
Key Ingredients & Substitutions
Wild Rice Blend: Wild rice is a star in this soup! If you can’t find it, a mix of brown and white rice can work too, but wild rice gives a unique nutty flavor. Another option is to use quinoa for a gluten-free touch.
Broth: Chicken broth adds depth, but vegetable broth makes it vegetarian-friendly. Homemade or store-bought both work well. I prefer low-sodium broth to control the saltiness!
Mushrooms: Cremini mushrooms add a lovely earthiness, but you can use white button mushrooms or even shiitake if you prefer. If you’re looking for a different flavor, try adding some dried mushrooms; just soak them first!
Heavy Cream: To lighten it up, use half-and-half or whole milk instead. For a dairy-free option, opt for coconut milk or a creamy plant-based alternative like cashew cream.
How Do You Get the Perfect Creamy Texture?
The secret to a smooth, creamy soup lies in properly incorporating the flour and milk. When you add flour to the sautéed veggies, cook it for just a couple of minutes; this helps get rid of the raw flour taste.
- To prevent lumps, whisk the milk in slowly after the flour. Stir continuously so everything blends well.
- Keep the heat moderate! If it gets too hot, the cream might separate.
- Heat it through gently after adding the wild rice to ensure a creamy consistency without boiling it.
Remember, patience is key here! Enjoying this soup with a slice of crusty bread is one of my favorite ways to serve it. Happy cooking! 🍲
How to Make Creamy Wild Rice Soup
Ingredients You’ll Need:
- 1 cup wild rice blend (wild rice combined with brown or white rice)
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces mushrooms, sliced (cremini or white button)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 bay leaf
- 3 tablespoons all-purpose flour
- 1 ½ cups milk (whole or 2%)
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme sprigs for garnish
How Much Time Will You Need?
This creamy wild rice soup takes about 15 minutes of prep time and around 50 minutes for cooking. You’ll need around 1 hour and 5 minutes total, but the delicious flavor is absolutely worth the wait!
Step-by-Step Instructions:
1. Cook the Wild Rice:
Begin by rinsing the wild rice blend under cold water. In a medium saucepan, combine the wild rice and broth. Bring it to a boil, then reduce the heat, cover, and simmer for 40-50 minutes or until the rice is tender. Once cooked, drain any excess liquid and set the rice aside.
2. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, diced carrots, and diced celery, sautéing until the veggies are softened, which will take about 5-7 minutes. The aroma will fill your kitchen!
3. Add Garlic and Mushrooms:
Next, stir in the minced garlic and sliced mushrooms. Cook them until the mushrooms have released their moisture and start to brown, taking about 5 minutes.
4. Flavor the Soup:
Now, stir in the fresh thyme and add the bay leaf to infuse flavor into the soup.
5. Make it Creamy:
Sprinkle the flour over the sautéed vegetables and stir well. Let it cook for 1-2 minutes, stirring constantly, until the flour is lightly toasted but not browned. This step helps thicken your soup!
6. Add Milk and Cream:
Gradually whisk in the milk while stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook until it begins to thicken, which should take about 3-5 minutes.
7. Combine Ingredients:
Stir in the previously cooked wild rice and the heavy cream. Heat everything together gently without boiling it. Your kitchen will smell wonderful!
8. Final Seasoning:
Remove the bay leaf and season the soup with salt and pepper to taste. Adjust it according to your preference.
9. Serve and Enjoy:
Ladle the soup into bowls, garnish with fresh parsley or thyme sprigs, and serve it hot with a side of crusty bread for a delightful meal!
Enjoy this rich, hearty, and comforting creamy wild rice soup—perfect for chilly days! 🍲
Can I Use Instant Wild Rice Instead?
Yes, you can use instant wild rice for a quicker option! Just follow the package instructions for cooking times, and add it in the last 10-15 minutes of the soup’s cooking time to ensure it absorbs flavors without becoming mushy.
How Do I Make This Soup Dairy-Free?
For a dairy-free version, substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. Use unsweetened almond milk or oat milk instead of regular milk, and make sure to choose a dairy-free butter option if using.
Can I Add Other Vegetables?
Absolutely! Feel free to add your favorite veggies. Spinach, kale, or even sweet potatoes work well. Just make sure to adjust the cooking time accordingly based on how long new vegetables take to become tender.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or extra broth if it thickens too much.
