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Creamy Wild Rice Soup is shown as the featured image for this recipe.

Best Wild Rice Soup Ever

This wild rice soup recipe combines the nutty flavor of wild rice with a creamy, flavorful broth. Pre-soaking the rice and creating a golden-brown roux are key to achieving the perfect texture and depth of flavor. A touch of sherry elevates this comforting soup to another level.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wild rice, rinsed
  • 6 cups low sodium chicken broth
  • 1 cup water
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 large onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 oz cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon nutmeg
  • 1 cup heavy cream
  • 1/2 cup sherry optional
  • Salt to taste
  • Pepper to taste
  • 2 cups cooked chicken, shredded
  • Fresh parsley, chopped for garnish

Equipment

  • large pot
  • Dutch oven or soup pot
  • small bowl
  • whisk
  • measuring cups and spoons
  • knife
  • cutting board
  • Colander or strainer

Method
 

  1. Cook the Wild Rice: Combine rinsed wild rice, chicken broth, and water in a large pot. Bring to a boil, then reduce heat and simmer, covered, for 45-50 minutes, or until the wild rice is tender but not mushy. Drain any excess liquid.
  2. Prepare the Roux: In a large Dutch oven or soup pot, melt butter over medium heat. Add flour and whisk constantly until a smooth, golden-brown roux forms (about 5-7 minutes). Be careful not to burn it!
  3. Sauté the Vegetables: Add onion, carrots, and celery to the roux and cook until softened, about 5-7 minutes. Add mushrooms and continue to cook until they release their moisture and begin to brown, another 5-7 minutes.
  4. Build the Soup: Gradually whisk in the remaining chicken broth (reserving 1 cup) into the vegetable mixture, ensuring no lumps form. Add thyme, sage, and nutmeg. Bring to a simmer.
  5. Thicken and Finish: In a small bowl, whisk together the reserved 1 cup of chicken broth and the heavy cream. Gradually add this mixture to the soup, stirring constantly. Stir in the sherry (if using). Season with salt and pepper to taste.
  6. Combine and Serve: Add the cooked wild rice and shredded chicken to the soup. Heat through. Garnish with fresh parsley and serve hot.

Notes

Pre-soaking the wild rice for at least 30 minutes (or even overnight) before cooking helps to hydrate the grains and reduces cooking time. For a richer flavor, use homemade chicken broth. Leftover turkey can be substituted for chicken. Store leftover soup in an airtight container in the refrigerator for up to 3 days.