If you are looking for a hot and hearty meal on a cold night, then this creamy wild rice soup will hit the spot!
Jump to RecipeWith relatively few ingredients, it’s pretty easy to make, plus it reheats well for leftovers. And for my friends who do Meatless Mondays, it would make a great addition to your meal rotation!
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How to make wild rice soup:
This is not a last minute meal because it does take a little while for the wild rice to cook, but the steps are pretty simple. While the rice is cooking you’ll prep and sauté your veggies, then simmer them for a while in chicken broth before combining the veggies, rice, and cream into a delightfully flavorful soup.
What to serve with wild rice soup:
I usually serve this soup with this brown bread, but also love it with sourdough bread. Of course, you can serve it with any kind of bread or roll that suits your fancy, or you could go with a house salad for a lighter side. Another bread option we like is the sweet yeast rolls recipe in the Pastry for Beginners cookbook.
Can I substitute other rices for wild rice?
I wouldn’t, because despite it’s name and appearance, wild rice is actually a grain. This means that the taste, texture, and nutritional content are different than your typical brown or white rice. If you simply can’t find wild rice, brown rice would probably be the next best option, but white rice likely wouldn’t produce a very satisfying result since it tends to be softer and blander.
Other soup recipes to try:
- 2 c wild rice
- 3 c chopped carrots
- 4 sticks celery, sliced
- 2 medium onions
- 4 tbsp butter
- 1 tsp dried thyme leaves
- 1/4 tsp ground pepper
- 1 tbsp salt
- 2 cans chicken broth
- 1½ c heavy cream
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In a medium sized pot, cook rice according to package directions.
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While the rice cooks, chop carrots, celery and onion. In a separate large pot, melt butter and add vegetables and seasonings. Saute over medium heat for 10 minutes, until celery and onions are soft, then add broth. Simmer for about 20-30 minutes, until the rice is finished cooking.
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Once rice is done, add it to the vegetable mixture along with the cream and simmer for another 5 minutes, stirring occasionally.
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Serve hot and store for up to a week in the refirdgerator.
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