There is nothing quite as comforting and nourishing as a warm bowl filled with rich, velvety goodness, and that’s exactly what you get with The Best Creamy Wild Rice Soup Recipe. This dish combines tender wild rice, earthy mushrooms, smoky bacon, and fresh thyme all enveloped in a luscious creamy broth that feels like a big, cozy hug in a bowl. Perfect for chilly days or when you just need a little extra love on your plate, this soup is truly a showstopper with its layers of flavor and inviting texture. Whether you’re entertaining guests or just looking for a soul-satisfying meal, this recipe will quickly become your go-to comfort food classic.
Ingredients You’ll Need
These ingredients might sound simple, but each one plays an essential role in building the unforgettable flavor and texture of this soup. From the aromatic veggies to the creamy finish, every component adds depth and heartiness.
- Unsalted butter: Using butter for sautéing delivers a rich base without overwhelming saltiness, keeping flavors balanced.
- Yellow onion: Provides sweetness and a savory backbone once softened.
- Celery: Adds a subtle crunch and freshness that lightens the soup’s texture.
- Carrot: Brings natural sweetness and vibrant color to the broth.
- Fresh thyme leaves: This herb infuses the soup with a delicate aromatic earthiness that complements both rice and mushrooms.
- Salt and freshly ground black pepper: Essential for seasoning delicately but thoughtfully throughout the cooking process.
- Garlic: Adds a warm, fragrant punch that lifts all other ingredients.
- Mushrooms: Earthy and savory, sautéed mushrooms contribute a deep umami quality and hearty bite.
- Low sodium bacon: Crumbled bacon introduces a smoky, crispy component without overpowering the soup.
- All-purpose flour: Helps create a silky roux to thicken the soup pleasantly.
- Dry wild rice: The star grain offering chewy texture and a nutty flavor that’s unique to this soup.
- Low sodium chicken stock: A flavorful liquid base that supports all the soup’s notes without excess saltiness.
- Water: Balances the broth, keeping it light and not too dense.
- Heavy whipping cream: Finishes the soup with indulgent creaminess and smooth mouthfeel.
How to Make The Best Creamy Wild Rice Soup Recipe
Step 1: Sauté the Mirepoix
Begin by melting 4 tablespoons of unsalted butter in a Dutch oven over medium-high heat. Add the chopped onion, celery, and carrot — collectively known as mirepoix — and cook them for about 6 minutes until they soften and start to release their sweetness. Stir in the minced garlic, letting its fragrant aroma fill your kitchen.
Step 2: Bloom the Spices
Sprinkle in the fresh thyme leaves, salt, and freshly ground black pepper and stir constantly for one minute. This quick toasting, or blooming, of the herbs and spices intensifies their flavors and sets a savory foundation for the soup.
Step 3: Cook the Mushrooms Separately
While the vegetables are cooking, melt the remaining 2 tablespoons of butter in another pan over medium-high heat. Toss in the sliced mushrooms and sauté for about 8 minutes until their liquids evaporate and they turn a beautiful golden brown. These mushrooms will add a wonderful depth to the soup’s overall earthy flavor.
Step 4: Create the Roux and Toast the Rice
Reduce heat to medium, then sprinkle the flour over the softened vegetables in the main pot. Stir thoroughly with a wooden spoon to cook the flour for 3 minutes, which will thicken your soup later. Next, stir in the rinsed wild rice, toasting it for about a minute to bring out its nutty character.
Step 5: Combine Liquids and Simmer
Slowly pour in the low sodium chicken stock, stirring constantly to avoid lumps from the roux. Add the water, crumbled low sodium bacon, and the cooked mushrooms. Cover and bring it all to a boil, then reduce heat to medium-low and let it simmer for 45 minutes. This crucial simmering allows the rice to cook fully and all flavors to meld beautifully.
Step 6: Adjust the Seasonings
During the last 15 minutes of simmering, taste your soup. If needed, add a bit more salt, pepper, and fresh thyme leaves to perk up the flavor. This step ensures the soup is seasoned perfectly and has that wonderful herbal brightness.
Step 7: Finish with Cream and Serve
Once the rice is tender, take the pot off the heat and skim off any excess fat floating on top. Stir in the heavy whipping cream until fully incorporated, creating that signature creamy texture. Remember, if you’re planning to freeze some soup, add cream only to the portion you intend to eat immediately to maintain the best consistency.
How to Serve The Best Creamy Wild Rice Soup Recipe
Garnishes
A simple sprinkle of fresh thyme leaves and a crack of black pepper on top will elevate your soup’s appearance and flavor. The fresh herbs not only add a pop of green but also a refreshing herbal note that balances the richness beautifully.
Side Dishes
Serve this soup with a thick slice of crusty bread or warm sourdough for dipping into that luscious broth. A crisp green salad or roasted vegetables also pair wonderfully, introducing contrast in texture and brightness to the meal.
Creative Ways to Present
For a fun twist at a dinner party, ladle the soup into small ramekins or hollow out mini bread bowls for a rustic presentation. You could also top each bowl with a dollop of crème fraiche or some shredded sharp cheddar to add layers of indulgence and visual appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen when rested overnight, making your next meal even better.
Freezing
This soup freezes well, especially if you hold off adding the cream before freezing. Portion it into freezer-friendly containers and freeze for up to 3 months. When you thaw it, simply stir in fresh cream for that perfect, creamy finish.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking or scorching. Add more cream or broth as needed to loosen up the soup if it thickened while refrigerated or frozen.
FAQs
Can I make The Best Creamy Wild Rice Soup Recipe vegetarian?
Absolutely! Simply substitute vegetable broth for chicken stock and omit the bacon. You can add extra mushrooms or a splash of soy sauce to boost umami flavor.
Is it necessary to rinse the wild rice?
Yes, rinsing wild rice removes any debris or dust and helps it cook more evenly, resulting in a better texture throughout the soup.
Can this soup be made in a crock pot?
Yes! Start by sautéing your aromatics on the stove, then combine all ingredients except cream in the crock pot. Cook on low for 8 hours or high for 4 hours, adding cream at the end.
How thick should the soup be?
The soup should be creamy and rich but still slightly broth-like—not too thick. Adjust the thickness by adding more stock or cream during cooking as needed.
Can I use brown rice instead of wild rice?
While you can substitute brown rice, keep in mind that wild rice has a unique texture and flavor. Brown rice will soften more and alter the overall experience of The Best Creamy Wild Rice Soup Recipe.
Final Thoughts
Whipping up The Best Creamy Wild Rice Soup Recipe is like crafting a warm, delicious hug from the inside out. Its cozy, complex flavors and creamy texture make it a wonderfully satisfying meal any time you crave something hearty and homemade. I truly hope you give this recipe a try and soon adore it as much as I do — it’s a perfect companion for chilly days, lazy weekends, or whenever you want that special, comforting touch on your table.
Print
The Best Creamy Wild Rice Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 10 minutes
- Yield: 10 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This richly flavorful and creamy wild rice soup is a comforting bowl of goodness made with a medley of mirepoix vegetables, wild rice, mushrooms, and bacon, all simmered in a savory chicken stock and finished with heavy cream. Perfect for cooler days, this hearty soup balances earthiness with smooth creaminess and fresh thyme garnish for a delightful taste experience.
Ingredients
Vegetables and Herbs
- 1 cup yellow onion, chopped
- 1 1/4 cup celery, chopped
- 1 1/4 cup carrot, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh thyme leaves (for garnish)
- 8 ounces mushrooms, rubbed clean and sliced
- 1 tablespoon garlic, minced (roughly 3 large cloves)
Meat and Dairy
- 7 slices low sodium bacon, crumbled
- 6 tablespoons unsalted butter (reserve 2 tablespoons for mushrooms)
- 1 cup heavy whipping cream
Grains and Flour
- 1 cup dry wild rice, rinsed
- 1/4 cup all-purpose flour
Liquids
- 8 cups low sodium chicken stock
- 2 cups water
Seasonings
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon freshly ground black pepper
Instructions
- Saute Mirepoix: Melt 4 tablespoons of butter over medium-high heat in a Dutch oven. Add the chopped onion, celery, and carrot, stirring to combine well. Cook for about 6 minutes, stirring occasionally until the vegetables soften, then add minced garlic and cook until fragrant.
- Bloom Spices: Add salt, black pepper, and 1 tablespoon fresh thyme leaves to the sauteed vegetables. Stir continuously for one minute to release the spices’ aromas.
- Cook Mushrooms: While the mirepoix cooks, melt 2 tablespoons of butter in a medium frying pan over medium-high heat. Add the sliced mushrooms and stir to coat them in butter. Cook for 8 minutes, stirring occasionally, until the mushrooms release their liquid and start browning.
- Cook Roux: Reduce the heat to medium in the Dutch oven. Sprinkle the all-purpose flour over the vegetables and stir thoroughly with a wooden spoon. Cook the flour mixture for 3 minutes to form a roux that will thicken the soup.
- Toast Rice: Add the rinsed wild rice to the roux and vegetables, stirring constantly for about one minute to toast the rice gently.
- Simmer: Slowly pour in the chicken stock while stirring to prevent lumps. Stir in the water, crumbled bacon, and cooked mushrooms. Cover and bring mixture to a boil, then reduce heat to medium-low and simmer for 45 minutes until the wild rice is tender and flavors meld.
- Adjust Seasonings: In the last 15 minutes of cooking, taste the soup and, if desired, add an extra 1/4 teaspoon salt, black pepper, and 1 1/2 teaspoons fresh thyme leaves to enhance the flavor.
- Skim Fat and Add Cream: Remove the soup from heat and skim off any fat that rises to the surface. Pour in the heavy whipping cream and stir until fully incorporated. (Tip: add cream only to the portion you plan to eat now if freezing the soup.)
- Serve: Ladle the hot soup into bowls, garnish with a sprinkle of fresh thyme and additional black pepper. Serve warm with crusty bread for a satisfying meal.
Notes
- For a vegetarian version, omit the bacon and use vegetable stock instead of chicken stock.
- If freezing, do not add the heavy cream before freezing. Add it fresh when reheating.
- Wild rice has a chewy texture and nutty flavor that complements the creamy base.
- Using low sodium broth and bacon controls saltiness; adjust salt to taste during cooking.
- Cooking times may vary slightly depending on your stovetop and equipment.
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