Quick Easy Creamy Wild Rice Soup
Cozy up with a bowl of this Quick Easy Creamy Wild Rice Soup, a hearty and comforting recipe perfect for weeknight dinners or chilly evenings. Bursting with aromatic herbs like thyme and rosemary, this one-pot soup combines tender wild rice, a medley of fresh vegetables, and a luxuriously creamy roux for a flavor-packed, velvety base. It's a simple yet satisfying meal that comes together in under an hour, making it ideal for busy home cooks. Whether you choose vegetable or chicken broth, this dish offers a nourishing and adaptable option that's both family-friendly and easy to customize. Serve it with warm crusty bread for the ultimate cozy experience!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 1 cup wild rice
- 6 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 0.5 teaspoons dried rosemary
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup all-purpose flour
- 1.5 cups milk
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
In a large pot or Dutch oven, heat butter and olive oil over medium heat until the butter is melted.
Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the wild rice, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the wild rice is tender but not mushy.
While the soup simmers, prepare the roux: In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes.
Slowly whisk in the milk, making sure to eliminate any lumps. Continue whisking until the mixture thickens, about 2-3 minutes. Stir in the heavy cream and set aside.
Once the wild rice is cooked, remove the bay leaf from the soup pot. Stir in the roux mixture until the soup becomes creamy and well-combined.
Simmer the soup for an additional 5 minutes over low heat, stirring occasionally. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 24.2 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 556 mg | 43% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1525 mg | 32% | |
*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.
