Creamy Wild Rice Soup Recipe: Pure Comfort In A Bowl

I discovered this soup on a freezing winter day when I needed something warm and filling. One bite and I was hooked. This creamy wild rice soup became my cold-weather obsession.

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6-8 bowls

Why This Soup Is Special

Ever had soup that feels like a warm hug? That’s this creamy wild rice soup. It’s rich, satisfying, and has this earthy, nutty flavor from the wild rice.

I make this at least once a month during fall and winter. My family requests it constantly. The combination of tender wild rice, vegetables, and creamy broth is absolutely perfect.

The best part? It’s filling enough to be a complete meal. Add some crusty bread and you’ve got dinner sorted with minimal effort.

What Makes Wild Rice Different

Wild rice isn’t actually rice—it’s a grass seed. Sounds weird, right? But it’s got this amazing nutty flavor and chewy texture you can’t get from regular rice.

It takes longer to cook than white rice, but the texture is worth the wait. Each grain stays distinct and adds substance to the soup.

IMO, wild rice makes this soup feel fancy without requiring any fancy techniques. You’re getting restaurant-quality results at home for a fraction of the price.

Ingredients You’ll Need

Let’s break down what goes into this amazing soup. Nothing complicated here, just solid ingredients that create something special.

For the base:

• 1 cup wild rice, uncooked
• 3 cups water or broth for cooking rice
• 4 tablespoons butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 large carrots, diced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced

For the soup:

• 6 cups chicken or vegetable broth
• 1/3 cup all-purpose flour
• 2 cups half-and-half or heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 bay leaves
• Salt and black pepper to taste

Optional additions:

• 2 cups cooked chicken, shredded
• Fresh parsley for garnish
• Crispy bacon bits
• Parmesan cheese

See? Nothing weird or impossible to find. Just good, honest ingredients that work together beautifully to create something crave-worthy.

Cooking The Wild Rice

Start by cooking your wild rice. Rinse it under cold water first to remove any debris. This takes about 30 seconds and ensures clean rice.

Combine the rice with three cups of water or broth in a medium pot. Bring it to a boil over high heat.

Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 45 minutes. The rice should be tender but still have a bit of chewiness.

Drain any excess liquid when it’s done. Set the cooked rice aside while you prepare the rest of the soup. This step-by-step approach keeps everything organized.

Building The Flavor Foundation

Melt your butter in a large pot or Dutch oven over medium heat. You want the butter fully melted but not brown or burned.

Add your diced onion, celery, and carrots. This trio is called mirepoix and it’s the flavor base for countless soups. Cook them for about 8-10 minutes.

Stir occasionally so nothing sticks to the bottom. You want the vegetables soft and the onions translucent. They’ll smell amazing as they cook.

Add your sliced mushrooms and cook for another 5 minutes. The mushrooms will release their liquid and shrink down. That liquid adds tons of umami flavor.

Adding Garlic And Flour

Toss in your minced garlic and cook for about one minute. The smell will be incredible. Don’t let it burn though—burned garlic tastes bitter and awful.

Sprinkle the flour over the vegetables. Stir everything together until the flour coats all the vegetables. This creates a roux that’ll thicken your soup.

Cook the flour for about 2-3 minutes, stirring constantly. This cooks out the raw flour taste. You’ll notice it starts to smell slightly nutty.

FYI, this flour step is crucial for getting that thick, creamy consistency. Don’t skip it or your soup will be thin and watery.

Adding The Broth

Slowly pour in your chicken or vegetable broth. Add it gradually while stirring constantly. This prevents lumps from forming in your soup.

The mixture will thicken as you add the broth. Keep stirring and scraping the bottom of the pot. You want everything smooth and well combined.

Bring the soup to a boil over medium-high heat. You’ll see it start bubbling and thickening nicely. This is when the magic really starts happening.

Once boiling, reduce the heat to low. Add your thyme, sage, and bay leaves. These herbs add warmth and depth to the soup.

Simmering And Developing Flavor

Let the soup simmer gently for about 15 minutes. This allows the flavors to meld together and the vegetables to get completely tender.

Stir occasionally to prevent anything from sticking to the bottom. The soup will continue thickening slightly as it simmers. That’s exactly what you want.

Taste it at this point. Does it need more herbs? More salt? Adjust the seasoning now while it’s still cooking.

The soup should smell incredible by now. That combination of herbs, vegetables, and broth is seriously mouthwatering. You’re almost there.

Adding Rice And Cream

Remove the bay leaves. They’ve done their job and nobody wants to accidentally bite into one. Fish them out and discard them.

Add your cooked wild rice to the pot. Stir it in thoroughly so it’s distributed evenly throughout the soup.

Now comes the best part—adding the cream. Pour in your half-and-half or heavy cream slowly while stirring. Watch the soup transform into creamy perfection.

Heat everything through for about 5 minutes. Don’t let it boil after adding the cream or it might separate. Just keep it at a gentle simmer.

Making It Extra Creamy

Want your soup even creamier? Use heavy cream instead of half-and-half. The extra fat content makes it richer and more indulgent.

You can also blend about two cups of the soup before adding the cream. This releases starch and creates a naturally thicker texture.

Some people add cream cheese for extra creaminess. About 4 ounces works perfectly. It melts right in and adds tang along with richness.

Just remember—the more cream you add, the richer it gets. Find your perfect balance based on your preferences.

Adding Protein

This soup is amazing vegetarian, but adding protein makes it a complete meal. Shredded chicken is my go-to addition.

Use rotisserie chicken for maximum convenience. Just shred it and stir it in during the last five minutes. Easy and delicious.

Bacon bits add smoky flavor that pairs perfectly with the earthy wild rice. Cook the bacon separately, crumble it, and use it as a topping.

You could also add cooked sausage for a heartier version. Italian sausage or chicken sausage both work great and add tons of flavor.

Serving Suggestions

Ladle this soup into bowls while it’s hot. I love garnishing mine with fresh parsley and a sprinkle of parmesan cheese.

Serve it with crusty bread for dipping. Sourdough or French bread work perfectly. You need something to soak up all that creamy goodness.

A simple side salad rounds out the meal nicely. Keeps things balanced without overwhelming the star of the show—the soup.

Some people add a drizzle of truffle oil on top. Fancy and delicious, but totally optional. The soup is amazing without it too.

Storage And Reheating

Let your soup cool completely before storing. Transfer it to airtight containers and refrigerate for up to four days.

The soup thickens significantly as it sits. The rice absorbs liquid overnight. Just add a splash of broth or cream when reheating.

Reheat gently on the stove over medium-low heat. Stir frequently to prevent sticking. Don’t boil it or the cream might separate.

You can freeze this soup, but the texture changes slightly. The rice can get a bit mushy after freezing. Still tastes good though.

Customization Ideas

Make it dairy-free by using coconut cream instead of dairy cream. It adds a subtle coconut flavor that actually works really well.

Try different rice blends. A mix of wild rice and brown rice adds variety in texture. Some stores sell pre-mixed wild rice blends.

Add different vegetables based on what you have. Parsnips, sweet potatoes, or butternut squash all work beautifully in this soup.

Experiment with herbs. Fresh thyme instead of dried makes it brighter. Rosemary adds a different earthy note that’s equally delicious.

Why Homemade Beats Canned

Store-bought wild rice soup is expensive and often disappointing. The rice is mushy and the flavor is bland. Making it yourself is so much better.

You control the quality of ingredients and the richness level. Want it creamier? Add more cream. Want more vegetables? Toss them in.

Homemade costs way less per serving. Wild rice seems expensive, but one cup makes a huge pot of soup that feeds 6-8 people.

Plus, your house smells amazing while it’s cooking. That alone makes the minimal effort totally worthwhile.

Common Mistakes To Avoid

Don’t undercook the wild rice. It needs the full 45 minutes to get tender. Undercooked wild rice is hard and chewy in a bad way.

Avoid boiling the soup after adding cream. High heat causes dairy to separate and curdle. Keep it at a gentle simmer.

Don’t skip the flour roux step. That’s what creates the thick, creamy base. Without it, your soup will be thin and disappointing.

Stop adding all the cream at once without stirring. Pour it slowly while stirring constantly to prevent any separation or curdling.

FAQs

Can I use instant wild rice?

You can, but the texture won’t be as good. Instant wild rice gets mushy faster. If using instant, reduce the cooking time significantly.

What if I don’t have half-and-half?

Mix equal parts whole milk and heavy cream. You can also use all milk for a lighter version, though it won’t be as rich and creamy.

How do I make this gluten-free?

Replace the all-purpose flour with cornstarch or a gluten-free flour blend. Use about half the amount and mix it with cold water before adding.

Can I make this in a slow cooker?

Yes. Cook everything except the cream on low for 6-8 hours. Add the cooked wild rice and cream in the last 30 minutes.

Why is my soup too thick?

The rice absorbs liquid as it sits. Just add more broth or cream to thin it out. Heat gently and stir until you reach desired consistency.

Is wild rice healthy?

Yes, wild rice is high in protein, fiber, and antioxidants. It’s more nutritious than white rice and has a lower glycemic index.

Can I use brown rice instead?

You can, but you’ll lose that distinctive nutty flavor and chewy texture. It becomes a different soup entirely, though still tasty.

Final Thoughts

There you have it—creamy wild rice soup that’ll warm you from the inside out. This recipe is my go-to comfort food when the weather turns cold.

Make a big batch this weekend. You’ll have amazing lunches ready all week. Your coworkers will be jealous when they smell it heating up.

Stop buying overpriced canned soup and make this instead. Your taste buds and your wallet will both thank you for it.