Wild Rice Soup

Featured in soups-and-stews.

Hey there! You absolutely NEED to try this wild rice soup! Just look at that creamy, golden broth with those perfect slices of mushrooms floating on top. The bright orange carrots add such a beautiful pop of color against the velvety soup, and those specks of wild rice add amazing texture. I love how the fresh herbs are sprinkled throughout, giving it that homemade touch. This is my go-to comfort food when the weather turns chilly - it's like a warm hug in a bowl! The richness is perfectly balanced, and trust me, you'll be going back for seconds!

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Updated on Sat, 17 May 2025 00:45:44 GMT
Creamy golden wild rice soup with mushrooms, carrots and fresh herbs in a white bowl pin it
Creamy golden wild rice soup with mushrooms, carrots and fresh herbs in a white bowl | lonerecipes.com

I discovered this wild rice soup recipe during a visit to Minnesota, where wild rice is a local specialty. The first time I tasted it, I was captivated by the contrast between the chewy rice and the velvety broth. What makes this soup special is the balance of textures – tender vegetables, earthy mushrooms, and slightly chewy wild rice all suspended in a rich, creamy base. I love how the herbs and black pepper add just the right amount of seasoning without overwhelming the natural flavors of the ingredients. When I make it at home, the aroma fills the kitchen with a warmth that draws everyone in. It's become one of my signature dishes that friends and family request most often during the colder months.

Why I love this recipe

I love this wild rice soup recipe because it perfectly balances simplicity and sophistication. It's straightforward enough for a weeknight dinner but impressive enough for guests. The combination of nutty wild rice and earthy mushrooms creates a depth of flavor that's truly satisfying. What really makes me return to this recipe again and again is its versatility – it works as a starter for a dinner party or as a complete meal on its own. I appreciate how it celebrates humble ingredients, transforming them into something special. The leftovers taste even better the next day, which is always a bonus for busy weeks. There's something meditative about stirring the soup as it thickens, watching all the ingredients come together. When the weather turns cold, this is the first recipe I think of – it never fails to provide comfort and nourishment.

What You Need From Your Kitchen

  • Wild rice blend: Provides texture and nutty flavor as the base of the soup
  • Mushrooms: Thinly sliced for earthy flavor and meaty texture
  • Carrots: Adds sweetness and bright color to the soup
  • Heavy cream: Creates the rich, velvety texture of the broth
  • Vegetable broth: Forms the flavorful liquid base of the soup
  • Butter and flour: Creates a roux that thickens the soup

Let's Make These Together

Cook the wild rice
Rinse 1 cup wild rice blend under cold water. Combine with 3 cups water in a saucepan, bring to a boil, then reduce heat and simmer covered for about 45 minutes or until tender but still slightly chewy. Drain any excess water and set aside.
Prepare the vegetables
While the rice cooks, dice 1 medium onion and 3 carrots. Thinly slice 8 oz of mushrooms and mince 3 cloves of garlic. Having everything prepped before cooking makes the process much smoother.
Create the soup base
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onions and carrots, cooking until softened, about 5 minutes. Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and begin to brown slightly. Add the minced garlic and cook for 30 seconds until fragrant.
Make the roux
Add 2 tablespoons of butter to the pot and allow it to melt. Sprinkle 2 tablespoons of flour over the vegetables and stir constantly for 1-2 minutes. This creates a roux that will thicken your soup beautifully without any lumps.
Build the soup
Gradually pour in 4 cups of vegetable broth while continuously stirring to prevent lumps. Add 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and salt to taste. Bring to a gentle simmer and cook for 5 minutes.
Finish and serve
Add the cooked wild rice to the pot. Stir in 1 cup of heavy cream and simmer gently for another 10 minutes to allow flavors to meld. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chopped parsley.
Recipe picture pin it
Hearty wild rice soup with mushrooms garnished with fresh herbs and black pepper | lonerecipes.com

Switch Things Up

Last weekend, I was craving something warm and comforting but wanted to change up my usual chicken soup. I remembered this wild rice recipe that my grandmother used to make. I decided to add extra mushrooms since my family loves them - a mix of cremini and shiitake for more depth. I also drizzled a small amount of truffle oil on top before serving, which elevated the earthy flavors to a whole new level. Everyone was silent for the first few minutes of dinner - always the sign of a winning recipe!

Perfect Pairings

This Creamy Wild Rice Soup pairs beautifully with a crusty artisan bread for dipping or a simple green salad with vinaigrette to cut through the richness. For a more substantial meal, serve with a grilled cheese sandwich made with sharp cheddar or gruyere. If you're entertaining, start with this soup and follow with a light main course like herb-roasted chicken or baked fish. For wine lovers, a crisp Chardonnay or light Pinot Noir complements the earthy mushroom flavors perfectly.

Homemade autumn wild rice soup with sliced mushrooms and vibrant vegetables in a rich broth pin it
Homemade autumn wild rice soup with sliced mushrooms and vibrant vegetables in a rich broth | lonerecipes.com

Frequently Asked Questions

→ Can I make this soup ahead of time?

Absolutely! This soup actually tastes better the next day as the flavors have time to develop. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if it's too thick.

→ Can I freeze this wild rice soup?

Yes, but with a caveat. Freeze the soup without adding the cream. When ready to eat, thaw completely, reheat, and then stir in the cream. Soups with dairy can sometimes separate when frozen and reheated.

→ Is there a dairy-free option?

You can substitute the heavy cream with full-fat coconut milk and use olive oil instead of butter. The flavor will be slightly different but still delicious with a subtle coconut undertone.

→ What can I use instead of wild rice?

While wild rice gives the best texture and flavor, you can substitute with brown rice, farro, or barley. The cooking times may vary, so adjust accordingly.

→ How can I make this soup more protein-rich?

You can easily add protein by including 2 cups of shredded rotisserie chicken, 1 cup of cooked white beans, or even some browned and crumbled Italian sausage.

→ Can I make this in a slow cooker?

Yes! Sauté the vegetables as directed, then transfer to a slow cooker with the broth, rice, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours. Add the cream during the last 30 minutes of cooking.

Conclusion

This Creamy Wild Rice Soup is the perfect companion for cool autumn evenings. The nutty wild rice, earthy mushrooms, and sweet carrots create a symphony of flavors in each spoonful. It stores beautifully in the refrigerator for up to 4 days, and the flavors actually deepen overnight. Serve with crusty bread for a complete meal that will satisfy and comfort.

Wild Rice Soup

A luxuriously creamy wild rice soup packed with mushrooms, carrots, and herbs - perfect comfort food for chilly days.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: chris

Category: soups-and-stews

Difficulty: easy

Cuisine: American

Yield: 6 Servings (6 balls)

Dietary: Vegetarian, Gluten-Free Option

Ingredients

011 cup wild rice blend
022 tablespoons olive oil
031 medium onion, diced
043 carrots, diced
058 oz mushrooms, thinly sliced
063 cloves garlic, minced
074 cups vegetable broth
081 cup heavy cream
092 tablespoons butter
102 tablespoons all-purpose flour

Instructions

Step 01

Cook the wild rice according to package instructions, usually about 45 minutes. Set aside.

Step 02

In a large pot, heat olive oil over medium heat. Add diced onions and carrots, cooking until onions are translucent, about 5 minutes. Add sliced mushrooms and cook for another 5 minutes until they release their moisture.

Step 03

Add minced garlic and sauté for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.

Step 04

Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Add dried thyme, salt, and pepper. Bring to a gentle simmer.

Step 05

Add the cooked wild rice to the pot. Reduce heat to low and stir in the heavy cream and butter. Simmer gently for 10 minutes to thicken slightly and allow flavors to meld.

Step 06

Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

  1. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
  2. The soup will thicken as it cools. If reheating leftovers, you may need to add a splash of broth or water.
  3. For a meat option, add 2 cups of shredded rotisserie chicken when adding the cooked wild rice.
  4. Wild rice blend works best, but you can use 100% wild rice for a more intense flavor and chewier texture.

Tools You'll Need

  • Large soup pot or Dutch oven
  • Medium saucepan (for cooking rice)
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Ladle

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (heavy cream and butter)
  • Gluten (all-purpose flour)
  • Mushrooms

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 14 g
  • Total Carbohydrate: 32 g
  • Protein: 9 g

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