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
Scale
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.
