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Homemade Creamy Wild Rice Soup photo

Creamy Wild Rice Soup

This Creamy Wild Rice Soup is SO comforting! Packed with wholesome ingredients and rich flavors, it's perfect for chilly days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 to 4 tablespoons olive oil
  • 1 large sweet Vidalia onion diced small
  • 1 cup carrots peeled and diced into small half moons
  • 1 cup celery diced into small half moons
  • 10 ounces sliced cremini mushrooms
  • 4 cloves garlic 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
  • 64 ounces low-sodium vegetable broth (chicken broth may be substituted)
  • 3 pieces 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
  • 1 pinch sugar optional and to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting Board
  • Chef’s knife
  • Measuring cups and spoons

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.