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Creamy Wild Rice Soup is displayed as the featured image for this delicious recipe.

Best Wild Rice Soup Ever

This Wild Rice Soup is a creamy, comforting, and flavorful dish perfect for a chilly day. Packed with savory vegetables, nutty wild rice, and a rich broth, it's easily customizable with chicken, turkey, or mushrooms, making it a versatile and crowd-pleasing meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wild rice, cooked
  • 4 tablespoons butter
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth or vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 cup heavy cream or half-and-half
  • Salt and pepper to taste
  • 1 cup cooked chicken or turkey, optional
  • 2 tablespoons fresh parsley, chopped, optional
  • 8 ounces mushrooms, sliced, optional

Equipment

  • Large pot or Dutch oven
  • measuring cups and spoons
  • cutting board
  • knife
  • whisk
  • Ladle
  • Strainer or colander

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
  5. Gradually pour in the chicken broth (or vegetable broth), whisking constantly to prevent lumps from forming.
  6. Add the bay leaf and dried thyme.
  7. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the vegetables are tender.
  8. Stir in the cooked wild rice and cooked chicken or turkey (if using). Heat through.
  9. Remove the pot from the heat and stir in the heavy cream (or half-and-half). Be careful not to boil the soup after adding the cream, as it can curdle.
  10. Season with salt and pepper to taste.
  11. Remove the bay leaf before serving.
  12. Garnish with fresh parsley, if desired.
  13. Serve hot and enjoy!

Notes

For a richer flavor, use high-quality or homemade broth. Toasting the wild rice before cooking enhances its nutty flavor. A splash of sherry adds depth. To prevent cream from curdling, remove the pot from heat before adding it. Soup can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. Variations include adding mushrooms, ham, sausage, or red pepper flakes for spice. Serve with crusty bread, grilled cheese, or a side salad.