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Creamy Wild Rice Soup-1

Creamy Wild Rice Soup

Creamy Wild Rice Soup is a comforting, hearty soup perfect for cold days. It combines wild rice, tender vegetables, flavorful herbs, and a creamy broth, making it an excellent vegetarian main or crowd-pleasing starter.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 persons
Course: Soup
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 140 grams uncooked wild rice
  • 30 grams unsalted butter
  • 1 medium yellow onion, diced About 150 grams.
  • 2 medium carrots, diced About 120 grams.
  • 2 stalks celery, diced About 100 grams.
  • 2 cloves garlic, minced
  • 60 grams all-purpose flour
  • 1 liter vegetable broth
  • 480 ml whole milk
  • 240 ml heavy cream
  • 1 piece bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon ground black pepper
  • 120 grams cremini mushrooms, sliced About 1 heaping cup.
  • 2 tablespoons chopped fresh parsley Optional, for garnish.

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 wooden spoon
  • 1 measuring cups and spoons
  • 1 ladle

Method
 

  1. Rinse the wild rice under cold water. In a medium saucepan, combine the rice with 475 ml (2 cups) water. Bring to a boil, reduce heat, cover, and simmer for 35-40 minutes or until the rice is tender but not mushy. Drain any excess water and set aside.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, celery, and mushrooms. Sauté for about 8-10 minutes, until the vegetables are softened. Add minced garlic, and cook for 1 more minute.
  3. Sprinkle flour over the vegetables. Stir and cook for 2-3 minutes until the flour is lightly golden and the raw smell disappears.
  4. Gradually whisk in the vegetable broth, stirring constantly to prevent lumps. Then add the milk and heavy cream. Bring mixture to a gentle simmer.
  5. Stir in cooked wild rice, bay leaf, dried thyme, salt, and black pepper. Reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the soup thickens.
  6. Remove bay leaf. Adjust seasoning with more salt and pepper if needed.
  7. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Notes

Soup will thicken as it stands. If you prefer a thinner soup when reheating, add a splash of milk or broth.
For added protein, add diced cooked chicken in step 5.
Gluten-free option: Use cornstarch instead of flour (mix 2 tablespoons cornstarch with a little cold water and stir in once the soup is simmering).
For a lighter version, use half-and-half instead of heavy cream.