Wild Rice Soup

Wild Rice Soup is the kind of dish that wraps you in a blanket from the inside out — earthy wild rice simmered until tender, nestled in a creamy broth that’s both comforting and deeply flavorful. Hearty vegetables like carrots, celery, and mushrooms lend sweetness and body, while fresh herbs bring a garden-bright lift. Each spoonful feels like a gentle reminder to slow down and savor the season. Whether you’re curled up on a rainy evening or serving a big pot at a casual gathering, this soup has a way of making any table feel warmer.

The wild rice, with its nutty aroma and chewy texture, takes center stage. It mingles with the richness of the creamy broth, while the vegetables offer pops of color and tender bite. A final flourish of fresh parsley and thyme balances the heartiness, making the soup feel both nourishing and indulgent. It’s rustic, cozy, and the very definition of “slow food” done right.

Ingredients (Serves 6)

For the Soup:

  • 1 cup uncooked wild rice, rinsed

  • 1 tbsp olive oil

  • 1 medium onion, diced

  • 2 carrots, peeled and sliced

  • 2 celery stalks, sliced

  • 8 oz mushrooms, sliced

  • 3 cloves garlic, minced

  • 6 cups chicken or vegetable broth

  • 1 tsp dried thyme (or 2 tsp fresh)

  • 1 bay leaf

  • ½ tsp black pepper (plus more to taste)

  • 1 tsp salt (adjust as needed)

  • 1 cup heavy cream or half-and-half

  • 2 tbsp unsalted butter

For Serving:

  • 2 tbsp fresh parsley, chopped

  • Crusty bread or biscuits

Directions

1. Sauté the Vegetables
In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking for 4–5 minutes until softened and fragrant. Stir in mushrooms and cook another 4 minutes until they release their juices and begin to brown. Add garlic and cook for 30 seconds more.

2. Simmer the Rice
Add wild rice to the pot along with broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 45–50 minutes, stirring occasionally, until the rice is tender but still pleasantly chewy.

3. Make it Creamy
Remove bay leaf. Stir in heavy cream and butter, letting the soup warm through for 2–3 minutes without boiling. Taste and adjust seasoning with more salt and pepper if needed.

4. Finish & Serve
Ladle into bowls, garnish with parsley, and serve with warm crusty bread or flaky biscuits.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories: ~320 kcal per serving
Servings: 6

The Origin of Wild Rice Soup

This soup has deep roots in the northern Midwest of the United States, where wild rice grows abundantly in lakes and streams. Traditionally hand-harvested by Indigenous peoples, wild rice has been a staple food for centuries, prized for its nutty flavor and hearty texture. Pairing it with creamy broth and vegetables became a way to stretch this treasured grain into a filling, nourishing meal for cold winters. Over time, it has become a beloved comfort food far beyond its original home.

Why This Recipe Works

  • Flavor Depth: Sautéing the vegetables first builds a savory base before adding rice and broth.

  • Perfect Texture: Slow-simmering wild rice keeps it chewy and distinct in the creamy broth.

  • Comfort Factor: Cream adds richness without overpowering the earthy rice and vegetables.

Pro Tips for Success

  • Don’t rush the rice — wild rice takes longer to cook than white rice, but that’s part of its charm.

  • For extra richness, swap half the broth with milk or use all heavy cream.

  • If you prefer a thicker soup, remove 1 cup of soup after cooking and blend until smooth, then stir it back in.

Variations

  • Chicken & Wild Rice Soup: Stir in shredded rotisserie chicken before adding cream.

  • Vegan Version: Use coconut milk instead of cream and vegetable broth.

  • Herb Lovers: Add rosemary or sage for a more woodsy flavor.

Make Ahead & Storage

  • Make Ahead: Cook the soup up to 2 days ahead, adding cream just before serving for the best texture.

  • Fridge: Store in an airtight container for up to 4 days.

  • Freezer: Freeze without the cream for up to 2 months; thaw, reheat, then stir in cream.

Serving Ideas

Serve with:

  • A thick slice of buttered sourdough bread.

  • A crisp green salad with vinaigrette.

  • Flaky cheddar biscuits.

Final Thoughts

Wild Rice Soup is proof that comfort can be both simple and deeply satisfying. With its hearty texture, earthy aroma, and creamy finish, it’s a recipe that brings people back for seconds — and one you’ll want to make all season long.