Hearty Wild Rice Soup – Cozy, Comforting & Full of Flavor
Warm up with this Hearty Wild Rice Soup! Packed with tender vegetables, nutty wild rice, and savory herbs, this cozy soup is perfect for chilly evenings, family dinners, or meal prep for the week. Creamy, comforting, and easy to make, it’s a wholesome bowl of goodness everyone will love.
Equipment
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Ladle
- Optional: immersion blender for creamy texture
Ingredients
Base & Vegetables:
- 1 cup wild rice, rinsed and optionally soaked
- 2 tbsp olive oil or butter
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced (optional)
- 2 cloves garlic, minced
Protein (optional):
- 1–2 cups cooked shredded chicken, turkey, ham, sausage, or tofu
Broth & Cream:
- 6 cups chicken, turkey, or vegetable broth
- 1 cup heavy cream, half-and-half, or coconut milk (optional for creamy version)
Seasonings & Herbs:
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 1 tsp thyme
- 1 bay leaf
- Optional: parsley, rosemary, sage, smoked paprika, or lemon juice for finishing
Instructions
- Prepare rice: Rinse wild rice thoroughly. Soak 30–60 minutes if desired. Cook in water or broth until tender but slightly chewy. Drain if necessary.
- Sauté vegetables: Heat olive oil or butter in a large soup pot. Add onion, carrots, celery, and mushrooms. Cook 5–7 minutes until softened. Add garlic during the last minute.
- Add broth & protein: Pour in broth, add cooked protein (if using), and bring to a simmer.
- Combine with rice: Stir in cooked wild rice. Simmer 15–20 minutes to allow flavors to meld.
- Add cream or thicken: Lower heat and stir in cream, coconut milk, or a roux/cornstarch slurry. Adjust thickness as desired.
- Season & finish: Add thyme, bay leaf, salt, and pepper. Taste and adjust seasoning. Finish with fresh herbs or a splash of lemon juice if desired.
- Serve: Ladle hot soup into bowls. Optional garnishes: parsley, black pepper, or additional herbs. Serve with crusty bread, crackers, or grilled cheese.
Notes
- Protein swaps: Chicken, turkey, ham, chicken sausage, tofu, or tempeh.
- Vegetable variations: Seasonal squash, spinach, kale, peas, or root vegetables.
- Cream alternatives: Coconut milk for dairy-free options; skip for broth-based soup.
- Gluten-free thickening: Use cornstarch, rice flour, or blend vegetables instead of wheat flour.
- Make-ahead tips: Cook rice and vegetables separately. Store in the fridge up to 4 days or freeze in portions for up to 3 months. Add cream when reheating to maintain smooth texture.
- Flavor enhancers: Smoked paprika, rosemary, sage, or a splash of lemon juice brightens the soup.