Creamy Wild Rice Soup
There’s something undeniably comforting about a warm bowl of soup, especially when it’s packed with wholesome ingredients and creamy goodness. This Creamy Wild Rice Soup is a delightful blend of earthy wild rice, fresh vegetables, and aromatic herbs, all simmered together to create a soul-soothing dish that’s perfect for chilly days. With the addition of mushrooms and a hint of lemon, this soup offers layers of flavor that will have you coming back for seconds.
Why You’ll Keep Making It
This Creamy Wild Rice Soup is not just about taste; it’s about convenience and nourishment too! Here are a few reasons why you’ll find yourself making this soup over and over again:
- Nutritious Ingredients: Packed with vegetables and wild rice, it’s a wholesome meal that’s rich in nutrients.
- Versatile: Perfect as a hearty starter or a main dish, it pairs well with crusty bread or a fresh salad.
- Easy to Make: With straightforward steps, this soup is beginner-friendly and perfect for busy weeknights.
- Comfort in a Bowl: The creamy texture and rich flavors provide a warm embrace that is perfect for any season.
What You’ll Gather
Before diving into the cooking process, gather the following ingredients for your Creamy Wild Rice Soup:
- 3 to 4 tablespoons olive oil
- 1 large sweet Vidalia onion, diced small
- 1 cup carrots, from about 2 to 3 large carrots, peeled and diced into small half moons
- 1 cup celery, from about 2 to 3 large stalks, diced into small half moons
- 10 ounces sliced cremini mushrooms
- 4 garlic cloves, peeled and finely minced or pressed
- 1 cup all-purpose flour
- 1 to 3 teaspoons kosher salt, or to taste
- 1 teaspoon poultry seasoning
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper, or to taste
- 1 cup uncooked wild rice, rinsed (I used Trader Joe’s; do not use a wild rice blend or a quick-cook version)
- 64 ounces (8 cups) low-sodium vegetable broth (chicken broth may be substituted)
- 3 bay leaves
- 1 cup half-and-half or heavy cream
- 2 to 3 tablespoons fresh Italian flat-leaf or regular parsley, finely minced
- 1 tablespoon lemon juice, optional (brightens up the flavor)
- Pinch sugar, optional and to taste (balances acidity and rounds out the flavor)
Recommended Tools
To make your cooking experience smoother, gather these essential tools:
- Large pot or Dutch oven: Ideal for cooking the soup evenly.
- Wooden spoon: Perfect for stirring and scraping up the delicious bits from the bottom of the pot.
- Cutting board and chef’s knife: For chopping vegetables efficiently.
- Measuring cups and spoons: To ensure precise ingredient quantities.
Creamy Wild Rice Soup: Step-by-Step Guide
Now that you have everything ready, let’s jump into the process of making your Creamy Wild Rice Soup!
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat 3 to 4 tablespoons of olive oil over medium heat. Once hot, add the diced Vidalia onion. Sauté for about 5 minutes until translucent and fragrant. Next, add the diced carrots and celery. Cook for an additional 5 minutes, allowing the vegetables to soften.
Step 2: Add the Mushrooms and Garlic
Stir in the sliced cremini mushrooms and minced garlic, cooking for another 3-4 minutes until the mushrooms are tender and have released their moisture. This step adds a depth of flavor to your Creamy Wild Rice Soup.
Step 3: Create the Base
Sprinkle in 1 cup of all-purpose flour, stirring constantly for about 2 minutes. This will help thicken your soup. Gradually add in the low-sodium vegetable broth while continuously stirring to avoid lumps.
Step 4: Season to Perfection
Add 1 to 3 teaspoons of kosher salt, 1 teaspoon of poultry seasoning, 1 teaspoon of fresh thyme, 1 teaspoon of dried rosemary, and freshly ground black pepper to taste. This blend of spices will elevate your soup. Toss in 3 bay leaves for added aroma.
Step 5: Cook the Wild Rice
Stir in the rinsed wild rice, ensuring it’s well distributed in the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes to 1 hour, or until the wild rice is tender and the soup has thickened.
Step 6: Add Cream and Finish
Once the wild rice is cooked, remove the bay leaves. Stir in 1 cup of half-and-half or heavy cream for that luxurious creaminess. If you want a bit of brightness, add 1 tablespoon of lemon juice at this stage. Taste and adjust seasoning, adding a pinch of sugar if desired to balance the flavors.
Step 7: Garnish and Serve
Finally, sprinkle 2 to 3 tablespoons of finely minced parsley on top for a pop of color and freshness. Ladle the soup into bowls and serve it warm. Enjoy your delicious Creamy Wild Rice Soup with some crusty bread or a side salad for a complete meal.
Seasonal Twists
Feel free to customize your Creamy Wild Rice Soup with these seasonal twists:
- Add diced potatoes for a heartier texture.
- Incorporate seasonal greens like kale or spinach for extra nutrition.
- For a smoky flavor, include some smoked paprika or diced ham.
- In the fall, toss in some pumpkin puree for a seasonal spin.
What I Learned Testing
- Using high-quality wild rice makes a significant difference in texture and flavor.
- Cooking the soup low and slow allows the flavors to meld beautifully.
- Don’t skip the lemon juice; it brightens the whole dish and enhances the natural flavors.
Shelf Life & Storage
The Creamy Wild Rice Soup can be stored in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container. When ready to enjoy, thaw it in the refrigerator overnight and reheat on the stove over medium heat, adding a splash of broth or water to help restore creaminess.
Creamy Wild Rice Soup FAQs
Can I make this soup vegan?
Absolutely! Substitute the half-and-half with coconut cream or a plant-based cream alternative, and use vegetable broth instead of chicken broth. You can also omit the flour for a gluten-free version.
What can I serve with this soup?
This Creamy Wild Rice Soup pairs beautifully with a simple green salad, crusty bread, or even grilled cheese sandwiches for dipping!
Can I use different types of rice?
While wild rice is recommended for its unique texture and flavor, you can use brown rice in a pinch. Just be aware that cooking times may vary, and you might need to adjust the liquid.
How can I make this soup spicier?
If you like a kick, consider adding red pepper flakes or a dash of hot sauce to the soup. You can also sauté some diced jalapeños with the vegetables for added heat.
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Bring It to the Table
Gather your loved ones around the table and share this nourishing bowl of Creamy Wild Rice Soup. As the steam rises and the aroma fills your kitchen, you’ll find that this comforting dish is an instant crowd-pleaser. Whether it’s a cozy family dinner or a gathering of friends, this soup will warm hearts and create lasting memories. Enjoy the flavors, the company, and the joy that comes with each spoonful!
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Creamy Wild Rice Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat 3 to 4 tablespoons of olive oil over medium heat. Once hot, add the diced Vidalia onion. Sauté for about 5 minutes until translucent and fragrant. Next, add the diced carrots and celery. Cook for an additional 5 minutes, allowing the vegetables to soften.
- Stir in the sliced cremini mushrooms and minced garlic, cooking for another 3-4 minutes until the mushrooms are tender and have released their moisture.
- Sprinkle in 1 cup of all-purpose flour, stirring constantly for about 2 minutes. Gradually add in the low-sodium vegetable broth while continuously stirring to avoid lumps.
- Add 1 to 3 teaspoons of kosher salt, 1 teaspoon of poultry seasoning, 1 teaspoon of fresh thyme, 1 teaspoon of dried rosemary, and freshly ground black pepper to taste. Toss in 3 bay leaves.
- Stir in the rinsed wild rice, ensuring it’s well distributed in the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes to 1 hour, or until the wild rice is tender and the soup has thickened.
- Once the wild rice is cooked, remove the bay leaves. Stir in 1 cup of half-and-half or heavy cream. If you want a bit of brightness, add 1 tablespoon of lemon juice. Taste and adjust seasoning, adding a pinch of sugar if desired.
- Finally, sprinkle 2 to 3 tablespoons of finely minced parsley on top for a pop of color and freshness. Ladle the soup into bowls and serve it warm.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months; let it cool completely before freezing.
- Add diced potatoes or seasonal greens for extra nutrition.
