This creamy wild rice soup is like a warm hug in a bowl! Packed with tender wild rice, fresh veggies, and a rich, velvety broth, it’s both comforting and delicious.
I love to pair it with some crispy bread for dipping. Honestly, just smelling it cook makes me feel cozy inside. Plus, it’s pretty easy to whip up on a chilly day!
Key Ingredients & Substitutions
Wild Rice: Wild rice adds a nutty flavor and chewy texture to the soup. If you can’t find wild rice, a mix of brown rice and wild rice can work well. For a quicker option, consider using pre-cooked rice.
Broth: Chicken or vegetable broth serves as the soup base. Homemade broth is always a treat, but store-bought is perfectly fine. For a lighter soup, try low-sodium broth.
Half-and-Half or Heavy Cream: I like using half-and-half for a creamy texture without being too heavy. However, if you want to lighten it up, try using milk or a plant-based milk alternative like almond or oat milk. Just be mindful that it may alter the flavor slightly.
Vegetables: Aside from the carrots and celery, feel free to add other veggies you enjoy, like mushrooms or spinach. If you want to keep it simple, skip the onions entirely and throw in more garlic instead for that aromatic flavor.
How Do I Make Sure My Soup is Creamy and Not Lumpy?
Creating a creamy soup involves a few key steps, especially when using flour for thickening. Here’s how to achieve that smooth texture:
- Start by sprinkling flour over the sautéed vegetables and stirring well. This helps cook out the raw flour taste.
- Add the half-and-half or cream slowly while whisking constantly, which helps prevent any lumps from forming.
- If lumps do appear, don’t worry! Just use an immersion blender to quickly blend the soup until smooth.
- Remember to stir frequently once you add in the liquid to help it thicken properly.
These steps will ensure you have a silky, creamy soup ready to enjoy!
Creamy Wild Rice Soup
Ingredients You’ll Need:
- 1 cup wild rice, rinsed
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 3 tablespoons all-purpose flour
- 1 ½ cups half-and-half or heavy cream
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- Salt and black pepper, to taste
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
This creamy wild rice soup takes about 10 minutes of preparation time and around 50 minutes of cooking time. In total, you’re looking at about 1 hour to get this delicious meal on the table. Perfect for a cozy evening at home!
Step-by-Step Instructions:
1. Cook the Wild Rice:
In a medium pot, combine the wild rice, chicken or vegetable broth, and water. Bring this mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45-50 minutes, or until the rice is tender and cooked through. Stir occasionally to make sure everything is cooking evenly.
2. Sauté the Vegetables:
While the rice is cooking, heat the olive oil or butter in a large saucepan over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté these veggies for about 5-7 minutes, or until they are softened and fragrant.
3. Add Garlic and Flour:
Next, stir in the minced garlic and cook for about 1 more minute until it’s aromatic. Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 2 minutes to help get rid of any raw flour taste.
4. Make the Creamy Base:
Slowly whisk the half-and-half or heavy cream into the vegetable mixture, stirring constantly to blend and thicken everything nicely. Be sure it’s smooth and creamy. If you notice any lumps, you can use a whisk to break them up!
5. Combine Everything:
Add the cooked wild rice and any remaining liquid from the pot into the creamy vegetable mixture. Stir well to combine.
6. Final Touches:
Now, gently stir in the frozen peas and thyme. Let the soup simmer on low for about 5-7 minutes, allowing the flavors to meld together. Stir occasionally to prevent anything from sticking to the bottom of the pan.
7. Season and Serve:
Don’t forget to season your soup with salt and black pepper to taste. When it’s perfectly seasoned, serve hot, garnished with fresh thyme sprigs for a lovely touch of flavor and presentation!
This delicious soup is a fantastic balance of nutty wild rice, creamy broth, and tender vegetables, perfect for a comforting meal any day of the week!
Can I Use Other Types of Rice?
Absolutely! If you don’t have wild rice on hand, you can substitute it with brown rice or long-grain white rice. Just note that the cooking times may vary, so adjust accordingly. Brown rice typically takes about 40-45 minutes to cook, while white rice will only need about 15-20 minutes.
Can I Make This Soup Vegan?
Yes! For a vegan version, simply use vegetable broth and replace the half-and-half with a plant-based cream or coconut milk. You can also skip the butter and use olive oil for sautéing the vegetables.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pot over medium heat, adding a splash of broth or water if it has thickened too much.
Can I Freeze This Soup?
You can freeze this soup, but it’s best to do so before adding the half-and-half or cream as it may separate upon thawing. After cooking, allow the soup to cool, then freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating and adding cream.