Creamy Wild Rice Soup: Easiest Cozy Recipe EVER!

Creamy Wild Rice Soup. My grandmother, Elsie, made the best soup. The scent alone transported us to her cozy kitchen, a haven of warmth and love. This Creamy Wild Rice Soup recipe is my attempt to recapture that magic, a comforting bowl of creamy goodness perfect for chilly evenings. It's easier than you might think, and I'm excited to share my tips for creating a soup that will warm you from the inside out.

Why You Will Love This Creamy Wild Rice Soup Recipe

This isn't just soup, it's a hug in a bowl. The Creamy Wild Rice Soup is incredibly comforting, packed with hearty wild rice, tender vegetables, and simmered in a rich and creamy broth. The recipe comes together quickly, satisfying those cozy cravings with minimal effort. I love the nutty flavor of the wild rice paired with the earthiness of mushrooms – it’s a flavor explosion with every spoonful.

Plus, this recipe is easily customizable. Want to add chicken or sausage? Go for it! Vegetarian? Simply omit the meat and use vegetable broth. It's a versatile dish that can be adapted to suit your dietary needs and preferences. This soup is a guaranteed crowd pleaser, perfect for weeknight dinners or special occasions.

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Ingredients Needed for This Creamy Wild Rice Soup Recipe

• For the Soup:
  • 1 tablespoon olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 8 ounces sliced mushrooms
  • 2 cloves garlic, minced
  • 1/2 cup wild rice, rinsed
  • 4 cups chicken broth (or vegetable broth)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and pepper to taste
  • 1 cup cooked chicken, diced (optional)
  • 1 cup heavy cream
  • 1/4 cup chopped fresh parsley, for garnish

How to Make This Creamy Wild Rice Soup Recipe

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, and onion and cook until softened, about 5-7 minutes.
2. Add the mushrooms and garlic and cook for another 3-5 minutes, until the mushrooms are tender.
3. Stir in the wild rice, chicken broth, thyme, and sage. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the wild rice is tender and has split open.
4. If using, stir in the cooked chicken.
5. Stir in the heavy cream and heat through gently. Do not boil.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

How to Serve This Creamy Wild Rice Soup Recipe

Creamy Wild Rice Soup is delicious on its own as a hearty and comforting meal. For a complete dinner, serve it with a side of crusty bread or a grilled cheese sandwich. It pairs beautifully with a simple green salad or a roasted vegetable side dish. You can also top it with croutons, a dollop of sour cream, or a sprinkle of shredded cheese for extra flavor and texture. If you have leftovers of this delectable soup store them properly to enjoy later!

How to Store This Creamy Wild Rice Soup Recipe

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, freeze the soup in individual portions in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating. Note that the cream may slightly separate upon thawing, but it will still be delicious.
• Reheating: Reheat the soup gently on the stovetop over medium heat or in the microwave. Add a splash of broth or water if needed to thin it out.

Tips to Make This Creamy Wild Rice Soup Recipe

• Ingredient Swaps: You can substitute other types of rice for wild rice, such as brown rice or long-grain white rice, but be sure to adjust the cooking time accordingly. For a vegetarian version, use vegetable broth instead of chicken broth.
• Success Tips: Rinse the wild rice thoroughly before cooking to remove any excess starch. Don't overcook the wild rice, as it can become mushy. Use high-quality chicken broth for the best flavor.
• Common Mistakes to Avoid: Be careful not to boil the soup after adding the cream, as this can cause it to curdle. Add the cream at the very end for the smoothest consistency.
• Pro Tips for Best Results: For a richer flavor, use a combination of heavy cream and half and half. You can also add a splash of sherry or white wine to the soup while it's simmering for an extra layer of complexity.

Helpful Notes for This Creamy Wild Rice Soup Recipe

• Wild Rice: Wild rice is technically not a rice grain but the seed of an aquatic grass. It has a unique nutty flavor and chewy texture that makes it perfect for soups and stews.
• Broth: Chicken broth is my preferred choice, but you can use vegetable broth or even bone broth for added health benefits.
• Equipment: A Dutch oven or large pot is ideal for making this soup, as it distributes heat evenly.

Variation of This Creamy Wild Rice Soup Recipe

• Seasonal Twists: In the fall, add roasted butternut squash or sweet potatoes for a touch of sweetness. In the spring, stir in fresh asparagus or peas.
• Optional Versions: For a heartier soup, add cooked sausage or bacon. You can also add other vegetables, such as corn, potatoes, or green beans.
• Creative Modifications: Experiment with different herbs and spices, such as rosemary, paprika, or cumin. For a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce.

Frequently Asked Questions

Conclusion

This Creamy Wild Rice Soup is more than just a recipe; it’s a connection to comforting memories and shared meals. I hope you enjoy making this cozy rice soup as much as I do. The rich flavors and creamy texture are sure to warm you from the inside out. Let me know what you think in the comments below!

Creamy Wild Rice Soup: Easiest Cozy Recipe EVER!

A creamy and comforting Creamy Wild Rice Soup made with hearty wild rice, tender vegetables, and a rich, flavorful broth. Perfect for a chilly evening.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Category: Soup
Cuisine: American

Nutrition:

Calories: 350
Protein: 12g
Carbs: 20g
Fat: 25g

Ingredients

• 1 tablespoon olive oil
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 8 ounces sliced mushrooms
• 2 cloves garlic, minced
• 1/2 cup wild rice, rinsed
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper to taste
• 1 cup cooked chicken, diced (optional)
• 1 cup heavy cream
• 1/4 cup chopped fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, and onion and cook until softened, about 5-7 minutes.
2. Add the mushrooms and garlic and cook for another 3-5 minutes, until the mushrooms are tender.
3. Stir in the wild rice, chicken broth, thyme, and sage. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the wild rice is tender and has split open.
4. If using, stir in the cooked chicken.
5. Stir in the heavy cream and heat through gently. Do not boil.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• You can also add other vegetables, such as corn, potatoes, or green beans.
• For a richer flavor, use a combination of heavy cream and half and half.