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Hearty Creamy Wild Rice Soup from Scratch

A close-up of a white bowl filled with creamy wild rice soup, showing dark wild rice grains and diced carrots.
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Make this satisfying, homemade wild rice soup on the stovetop. This recipe yields a thick and creamy soup base perfect for a winter comfort meal.

Ingredients

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  • 1 cup uncooked wild rice blend
  • 6 cups chicken broth (low sodium recommended)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1/2 cup heavy cream
  • 1/2 cup cooked chicken, shredded (optional, omit for vegetarian)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Rinse the wild rice thoroughly under cold water. In a large pot, combine the rinsed wild rice and 4 cups of the chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 40 to 45 minutes, or until the rice is tender and some grains have burst open. Drain any excess liquid and set the cooked rice aside.
  2. While the rice cooks, melt the butter in a separate large Dutch oven or soup pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the sliced mushrooms to the pot. Cook until they release their moisture and begin to brown slightly, about 5 minutes more. Stir in the dried thyme and sage.
  4. Sprinkle the flour over the cooked vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
  5. Slowly whisk in the remaining 2 cups of chicken broth until the mixture is smooth. Bring the liquid to a simmer, stirring until the mixture thickens slightly.
  6. Reduce the heat to low. Stir in the milk and heavy cream. Heat gently until the soup is hot, but do not allow it to boil after adding the dairy.
  7. Stir in the cooked wild rice and the shredded chicken, if using. Season with salt and pepper.
  8. Simmer for 5 more minutes to allow the flavors to combine. Taste and adjust seasoning before serving hot.

Notes

  • For a gluten free wild rice soup, substitute the all-purpose flour with 3 tablespoons of cornstarch mixed with 1/4 cup of cold water (a slurry). Add the slurry after the broth is incorporated and simmer until thickened.
  • To make a vegan wild rice soup recipe, use vegetable broth, substitute the butter with olive oil, and replace the milk and cream with unsweetened, full-fat oat milk or cashew cream.
  • You can prepare this make ahead wild rice soup up to two days in advance. Store refrigerated and reheat slowly on the stovetop, adding a splash of extra broth or milk if it thickens too much upon standing.

Nutrition

Find it online: https://cookingzenith.com/wild-rice-soup-recipe-one-pot/