Minnesota Style Wild Rice Soup
Cozy up with a bowl of comforting and hearty Minnesota Style Wild Rice Soup, a Midwest classic brimming with nutty wild rice, tender vegetables, and a creamy, flavorful broth. This recipe highlights the earthy goodness of wild rice, perfectly complemented by aromatic herbs like thyme and rosemary, and an optional touch of shredded chicken for added heartiness. A roux made from sautéed onions, carrots, and celery forms the creamy base, while heavy cream lends a luscious texture to every bite. Whether served as a main course or a satisfying starter, this soul-warming soup is ideal for chilly evenings. Garnish with fresh parsley and pair with crusty bread for a meal that’s as nourishing as it is delicious. Perfectly suited for meal prep or family dinners, this dish is sure to become a comfort food staple!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup wild rice (uncooked)
- 4 cups water
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup cooked chicken, shredded (optional)
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the wild rice under cold water using a fine mesh strainer for about 30 seconds.
In a medium saucepan, combine the wild rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and most of the grains have burst. Drain any excess water and set the cooked rice aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir continually for about 1-2 minutes to form a roux.
Slowly pour in the chicken or vegetable broth while stirring to prevent lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes, allowing the soup to slightly thicken.
Add the cooked wild rice, heavy cream, optional shredded chicken (if using), dried thyme, dried rosemary, salt, and black pepper to the pot. Stir to combine and let the soup simmer for an additional 5-7 minutes, making sure it is heated through.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired. This soup pairs beautifully with a slice of crusty bread or crackers.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.9 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 378 mg | 8% | |
*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.
