Wild Rice Soup Recipe

American · Soup · 65 min total

A creamy, hearty soup featuring nutty wild rice, tender vegetables, and a rich broth. Perfect for chilly days.

Ingredients

• 1 cup uncooked wild rice
• 4 cups vegetable or chicken broth
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley (optional)

Instructions

1. Rinse wild rice under cold water. In a saucepan, combine rice and broth; bring to a boil. Reduce heat, cover, and simmer until rice is tender and some grains have burst, about 40-45 minutes. Do not drain.
2. In a large pot, melt butter over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes. Add garlic and cook 1 minute more.
3. Sprinkle flour over vegetables; stir and cook for 2 minutes. Gradually whisk in milk and heavy cream until smooth.
4. Add the cooked wild rice with its broth, dried thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until soup thickens slightly.
5. Taste and adjust seasoning. Serve hot, garnished with fresh parsley if desired.

Tips

• For a thicker soup, mash some of the rice against the pot before adding milk.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk if needed.
• To make dairy-free, substitute butter with olive oil, and use unsweetened almond milk and coconut cream.

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