Cream of Wild Rice Soup
Warm up with a comforting bowl of Cream of Wild Rice Soup, a creamy, hearty dish perfect for chilly evenings. This recipe combines the nutty aroma of tender wild rice with a medley of sautéed vegetables, including onion, carrot, and celery, creating a flavorful base enhanced by garlic, thyme, and a hint of bay leaf. A silky blend of chicken or vegetable broth and rich cream makes every spoonful luxuriously smooth, while a sprinkle of fresh parsley adds a touch of brightness. Ready in just under an hour, this soul-soothing soup is a satisfying vegetarian-friendly option (when made with vegetable broth) and is perfect for serving as a cozy appetizer or a main course paired with crusty bread.
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Recipe Information
Ingredients
- 0.75 cup wild rice
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrot, diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup half-and-half or heavy cream
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Rinse the wild rice under cold water and set aside to drain.
In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth, whisking constantly to prevent lumps from forming.
Add the wild rice, dried thyme, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender.
Remove and discard the bay leaf. Stir in the half-and-half or heavy cream and heat the soup gently, being careful not to let it boil.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 6110 mg | 266% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 25.2 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 448 mg | 34% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
