Cozy Wild Rice Soup Recipe

BySoha

A truly great wild rice soup is more than comfort food,it’s a lesson in balance, patience, and respect for ingredients. This version is deeply aromatic, creamy without heaviness, and built layer by layer for maximum flavor. Crafted with a chef’s precision, it’s the kind of soup that feels both nourishing and refined, perfect for quiet evenings or elegant lunches alike.

Ingredients List

  • Wild rice (preferably Minnesota-grown)
  • Unsalted butter
  • Olive oil
  • Yellow onion, finely diced
  • Celery stalks, finely diced
  • Carrots, peeled and finely diced
  • Garlic cloves, minced
  • Fresh thyme sprigs
  • Bay leaf
  • All-purpose flour
  • Dry white wine (optional but recommended)
  • Vegetable or chicken stock (low sodium)
  • Heavy cream or half-and-half
  • Salt, to taste
  • Freshly ground black pepper
  • Fresh parsley, finely chopped

Step-by-Step Instructions

wild rice soup
Prepare the Wild Rice

Rinse the wild rice thoroughly under cold water. Cook it separately in lightly salted water until tender but intact, then drain and set aside. This preserves texture and prevents cloudiness.

Build the Flavor Base

In a heavy-bottomed pot, melt butter with olive oil over medium heat. Add onion, celery, and carrots. Cook slowly until soft and aromatic, without browning.

Add Aromatics

Stir in garlic, thyme, and bay leaf. Cook briefly until fragrant, ensuring the garlic does not scorch.

Create the Soup Body

Sprinkle in flour and cook for one minute, stirring constantly. Deglaze with white wine if using, then gradually add stock while whisking to maintain a smooth consistency.

Simmer and Develop

Bring to a gentle simmer and cook until the soup slightly thickens. Add the cooked wild rice and let it meld with the base.

Finish with Cream

Lower the heat and stir in cream. Season with salt and freshly ground pepper. Remove thyme stems and bay leaf before serving.

Cook Time

Approximately 55–60 minutes total, including wild rice preparation.

Servings

Serves 4 to 6 as a main course or 6 to 8 as a starter.

Nutritional Information (approx. per serving)

  • Calories: 320
  • Protein: 8 g
  • Carbohydrates: 28 g
  • Fat: 20 g
  • Fiber: 4 g
  • Sodium: Varies based on stock used

Storage Instructions

Allow the soup to cool completely before storing. Refrigerate in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of stock or cream to restore consistency.

Suggestions

Serve with crusty sourdough or a seeded artisan loaf. For added depth, garnish with crispy mushrooms or a drizzle of herb-infused oil. A light green salad with acidic vinaigrette pairs beautifully.

Seasonal Relevance

Wild rice soup shines in fall and winter, when hearty grains and warming flavors are most welcome. It also transitions well into early spring as a comforting yet not overly heavy dish.

Conclusion

This cozy wild rice soup is a study in restraint and technique,rich without excess, rustic yet polished. When prepared thoughtfully, it becomes more than a recipe; it’s a reliable classic you’ll return to year after year.

Cozy Wild Rice Soup Recipe
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Cozy Wild Rice Soup Recipe

Recipe by Soha
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

320

kcal
Total time

1

hour 

A comforting, creamy wild rice soup made with aromatic vegetables, herbs, and perfectly cooked wild rice. This soup is rich yet balanced, offering deep flavor and a cozy texture ideal for cool-weather meals.

Ingredients

  • 1 cup wild rice, rinsed

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 1 medium yellow onion, finely diced

  • 2 celery stalks, finely diced

  • 2 carrots, peeled and finely diced

  • 3 garlic cloves, minced

  • 2 tablespoons all-purpose flour

  • ½ cup dry white wine (optional)

  • 5 cups vegetable or chicken stock (low sodium)

  • 1 cup heavy cream or half-and-half

  • 2 sprigs fresh thyme

  • 1 bay leaf

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Directions

  • Cook wild rice in salted water until tender. Drain and set aside.
  • In a large pot, heat butter and olive oil over medium heat. Add onion, celery, and carrots; cook until softened.
  • Stir in garlic, thyme, and bay leaf; cook until fragrant.
  • Sprinkle in flour and cook for 1 minute, stirring constantly.
  • Deglaze with white wine if using, then gradually add stock, stirring to keep smooth.
  • Simmer until slightly thickened, then add cooked wild rice.
  • Lower heat and stir in cream. Season with salt and pepper.
  • Remove bay leaf and thyme before serving. Garnish with parsley.

Recipe Video

Notes

  • For a lighter version, substitute cream with milk or unsweetened oat milk.
  • For freezing, prepare the soup without cream and add it after reheating.
  • Wild rice texture should be tender but slightly chewy for best results.

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