Creamy Wild Rice Soup is a rich and hearty dish that’s perfect for cozy dinners or meal prep. This recipe combines the earthiness of mushrooms, the hearty texture of wild rice, and a luxuriously creamy broth. The process is straightforward, and while it takes some time to simmer, most of the effort is hands-off. This soup is versatile, easy to make in large batches, and pairs wonderfully with simple sides like salad or crusty bread.
Minnesota Creamy Wild Rice Soup
This soup is packed with flavor. It features the nutty taste of wild rice, savory mushrooms, and a creamy broth enriched by a roux of butter and flour. The result is a hearty, filling soup that feels luxurious yet comforting. Whether you’re serving this as a weeknight meal or making it ahead for lunches, it’s a recipe you’ll want to make again and again.
If you’re a soup lover like us, you must add this one to your regular rotation. Spring, fall, and winter – this is a perfect way to warm you up!
Why you’ll love this dish…
- Hearty and Filling: Wild rice and mushrooms make this a substantial dish perfect for colder weather.
- Rich Creaminess: The combination of roux and heavy cream ensures a velvety texture.
- Meal Prep Friendly: Easy to make in advance and stores well for a few days.
- Vegetarian Adaptable: Swap the chicken stock for vegetable broth to make it vegetarian.
- Customizable Flavor: Add mushroom powder for a deeper umami taste or skip it for a lighter flavor profile.
Traeger Chicken Wild Rice Casserole
Wild Rice Soup shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Avocado Oil
- Mushrooms
- Onion
- Celery
- Carrots
- Chicken Stock
- Wild Rice
- Parsley
- Onion Powder
- Garlic Powder
- Mushroom Powder (Optional)
- Butter
- Flour
- Heavy Cream
How to make Creamy Wild Rice Soup
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Sauté the Vegetables: Heat avocado oil in a large Dutch oven, cook mushrooms in batches until golden, then add onions and celery.
- Simmer the Soup Base: Add the chicken stock, wild rice, carrots, parsley, and seasonings. Simmer for 45 minutes until the wild rice is tender.
- Make the Roux: In a separate saucepan, melt butter over low heat. Whisk in flour and cook until it turns light golden brown.
- Thicken the Soup: Stir the roux into the soup, allowing it to thicken. Adjust consistency with additional stock if needed.
- Finish with Cream: Just before serving, stir in heavy cream for a final touch of richness.
FAQ
How should I store leftovers?
Store the soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, adding a bit of extra broth or cream if it has thickened too much.
Can I make this soup in advance?
Yes! This soup tastes even better the next day, as the flavors meld together. Prepare it ahead of time and refrigerate it, adding the cream just before serving.
Are there any substitutions for wild rice?
You can substitute wild rice with brown rice for a similar texture. However, the nutty flavor unique to wild rice will be missed.
Can I make this soup vegetarian?
Absolutely! Simply replace the chicken stock with vegetable broth for a vegetarian version.
Traeger Chicken Wild Rice Casserole
Serve this with…
- Crusty Bread: A perfect accompaniment for soaking up the creamy broth.
- Mixed Green Salad: Adds a refreshing, crisp element to balance the richness of the soup.
- Grilled Vegetables: Serve alongside for a heartier, well-rounded meal.
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Creamy Wild Rice Soup
Ingredients
- 2 tablespoons avocado oil
- 4 cups sliced mushrooms
- 1 onion
- 3 stalks celery
- 4 carrots
- 8 cups chicken stock
- 2 cups wild rice
- 1 tablespoon parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons mushroom powder optional
- 1/2 cup + 2 tablespoons butter
- 1/2 cup flour
- 1/2 cup heavy cream
Instructions
- In a large Dutch oven over medium-high heat, add the avocado oil. Cook the mushrooms in batches until they are golden brown. Add the onion and celery and let cook for 5 minutes.
- Add the chicken stock, wild rice, parsley, onion and garlic powder, and mushroom powder, if using. Let simmer for 45 minutes over low to medium-low heat until the wild rice has ‘popped’ as is tender.
- While the soup is cooking, heat the butter in a small non-stick saucepan on the stove over low heat. Whisk in the flour and let cook until lightly golden brown.
- Add to the simmering soup and stir until the soup has thickened. If you would like it thinner, add some additional stock to the pot.
- Stir in the heavy cream right before serving.
