Ww Cream of Wild Rice Soup
Savor the comforting warmth of Ww Cream of Wild Rice Soup, a hearty and flavorful dish perfect for cozy evenings. This recipe combines the nutty, earthy taste of wild rice with tender sautéed vegetables—including onions, carrots, and celery—for a wholesome base. Enriched with creamy heavy cream and subtly seasoned with fresh thyme, garlic, and a touch of black pepper, this silky soup achieves the perfect balance of richness and lightness. Made with chicken or vegetable broth, it caters to both meat lovers and vegetarians. Ready in just under an hour, this creamy wild rice soup is ideal for meal prepping or serving freshly garnished with parsley for an elegant presentation. Whether you’re craving a nourishing lunch or a crowd-pleasing starter, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 0.75 cup Wild rice
- 4 cups Water
- 2 tablespoons Butter
- 1 medium Yellow onion, finely chopped
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 2 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme, chopped
- 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 in a fine-mesh strainer to remove excess starch.
Combine the wild rice and 4 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for about 30-35 minutes or until the rice is tender but slightly chewy. Drain if there is excess water, and set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the chicken or vegetable broth and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the soup thickens slightly.
Stir in the cooked wild rice, heavy cream, and chopped thyme. Simmer for 5-6 minutes more to blend the flavors. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve immediately.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 6246 mg | 272% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 15.3 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1514 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.
