Wild Rice Soup is a comforting, creamy, and hearty dish packed with wholesome ingredients. It’s perfect for chilly days and makes for a nourishing meal that is both filling and flavorful. This one-pot soup features nutty wild rice, tender vegetables, and a rich, creamy broth that brings everything together beautifully.
Ingredients:
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 bay leaf
- 2 cups cooked shredded chicken (optional, for a non-vegetarian version)
- 1 cup mushrooms, sliced (optional)
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- ½ cup milk (or more broth for a lighter version)
- 2 tablespoons cornstarch or flour (to thicken)
- ½ cup grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions:
- Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 4–5 minutes until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Cook the Wild Rice:
- Add the rinsed wild rice, vegetable broth, thyme, oregano, salt, black pepper, and bay leaf.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 45–50 minutes, or until the rice is tender.
- Stir occasionally to prevent sticking.
- Prepare the Creamy Base:
- In a small bowl, mix the cornstarch (or flour) with milk until smooth.
- Once the rice is tender, stir in the heavy cream (or coconut milk) and the cornstarch mixture to thicken the soup.
- Cook for another 5 minutes, stirring frequently, until the soup thickens.
- Add the Final Ingredients:
- If using cooked shredded chicken or mushrooms, add them at this stage and let them heat through.
- Stir in Parmesan cheese (if using) for added depth of flavor.
- Serve and Garnish:
- Remove the bay leaf and discard it.
- Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread for dipping!
Tips for the Best Wild Rice Soup:
- For a vegetarian version, skip the chicken and use vegetable broth.
- Want extra richness? Add a dollop of cream cheese or a splash of white wine for depth.
- To make it in an Instant Pot: Cook on high pressure for 30 minutes, then add the cream and thickener at the end.
- For meal prep, this soup stores well in the fridge for up to 4 days and tastes even better the next day!
This Wild Rice Soup is a delicious blend of nutty, earthy, and creamy flavors—perfect for cozying up with a warm bowl. 🍲✨