This creamy wild rice soup is like a warm hug on a chilly day! Packed with tender wild rice, fresh veggies, and a rich, smooth broth, it’s cozy and totally filling.
I love making a big pot and enjoying it all week long. Pair it with some crusty bread, and you’ll be in soup heaven! Who can resist that creamy goodness? 🍲
Key Ingredients & Substitutions
Wild Rice: Wild rice gives this soup its unique texture and nutty flavor. If you can’t find wild rice, a mix of brown rice and quinoa can work in a pinch, though the flavor and texture will differ slightly.
Chicken Broth: Use chicken broth for a richer taste, but vegetable broth is excellent for a vegetarian option! You can also use homemade broth if you have it; it adds extra depth.
Butter: Unsalted butter is the best choice for controlling the saltiness in your soup. If you’re looking for a dairy-free option, olive oil or coconut oil can be a good substitute.
Mushrooms: Fresh mushrooms add fantastic flavor! If you dislike mushrooms, you can skip them or replace them with additional veggies like zucchini or bell peppers.
Milk/Cream: Whole milk is creamy, but heavy cream makes the soup extra luxurious. For a lighter version, use half-and-half, or for a non-dairy option, try coconut milk or almond milk.
What’s the Best Way to Thicken the Soup Without Lumps?
Thickening the soup perfectly is vital for its texture! The flour is your key here. After sautéing your veggies, sprinkle the flour evenly over them, and stir it well to cook off the raw flour taste.
- Gradually pour in the milk or cream while whisking vigorously. This prevents lumps from forming.
- If you prefer a lump-free soup, consider blending a portion of the soup and mixing it back in for a creamy finish.
Stirring continuously as you add liquid makes a big difference, so don’t rush this step! You’ll have a wonderfully creamy consistency that enhances the delicious flavor of your wild rice soup.
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 for vegetarian)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk or heavy cream
- 2 cups cooked chicken, shredded (optional)
- 2 cups fresh spinach leaves
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This creamy wild rice soup takes about 10-15 minutes for prep and 1 hour for cooking, giving you a total of about 1 hour and 15 minutes from start to finish. You get to enjoy a deliciously comforting soup that’s perfect for any occasion, all in less than an hour and a half!
Step-by-Step Instructions:
1. Cook the Wild Rice:
In a medium pot, bring the wild rice and chicken broth to a boil. Once boiling, reduce the heat, cover, and let it simmer for about 45-50 minutes until the rice is tender. Afterward, drain any excess liquid and set the rice aside.
2. Sauté the Veggies:
In a large soup pot or Dutch oven, melt the butter over medium heat. Then, add the chopped onion, diced celery, and sliced carrots. Sauté these for about 5-7 minutes until they’re tender and fragrant.
3. Add Mushrooms and Garlic:
Next, toss in the sliced mushrooms and continue to cook them for about 5 minutes until they’re soft and browned. Add the minced garlic and cook for another minute, letting that lovely aroma fill your kitchen!
4. Create the Base:
Sprinkle the flour evenly over the sautéed vegetables. Stir it well to combine, cooking the mixture for 1-2 minutes. This will help eliminate any raw flour taste and thicken the soup nicely.
5. Add Milk/Cream:
Gradually pour in the whole milk or heavy cream while stirring continuously. This is crucial to avoid lumps! Keep cooking until the mixture thickens slightly, about 3-5 minutes.
6. Combine Rice and Chicken:
Add the cooked wild rice, shredded chicken (if you’re using it), fresh thyme, salt, and pepper. Stir everything together really well.
7. Simmer:
Lower the heat and let the soup simmer gently for about 10 minutes. Stir occasionally to ensure everything is fully heated and well combined.
8. Add Spinach:
Stir in the fresh spinach leaves, cooking just until they are wilted, which should take about 2 minutes.
9. Taste & Adjust Seasoning:
Before serving, taste your soup and feel free to adjust the seasoning if needed. Every palate is different, so make it your own!
10. Serve and Enjoy:
Serve the soup hot, garnished with freshly chopped parsley. Pair it with some crusty bread or crackers for a delightful meal. Enjoy the warmth and creaminess of your homemade soup!
This creamy wild rice soup boasts tender wild rice, hearty chicken, fresh veggies, and a velvety broth, making it perfect for cozy meals any time of year!
Can I Use Different Types of Rice?
Absolutely! While wild rice gives this soup a unique flavor and texture, you can substitute it with brown rice or a mix of brown rice and quinoa if needed. Just be aware that cooking times may vary, so adjust accordingly.
Can I Make This Soup Vegetarian?
Yes, you can easily make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the shredded chicken. You can add more veggies or even some beans for protein!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave, adding a splash of milk or broth if it thickens too much.
Can I Add Other Veggies?
Definitely! Feel free to customize by adding other vegetables such as zucchini, kale, or peas. Just ensure they are cooked until tender for the best texture and flavor in your soup.
