Creamy Wild Rice Soup

Course: Soup

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: servings

Calories: 232kcal

Author: Shruthi Baskaran-Makanju

Creamy wild rice soup with mushrooms, carrots, and a silky roux-based broth. Cozy, hearty, and ready in about an hour. Perfect for chilly nights and meal prep.

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Ingredients

For the vegetables and aromatics:

1 tablespoon neutral oil such as avocado or vegetable
1 medium yellow onion diced
2 medium carrots diced
2 medium celery stalks diced
3 cloves garlic minced
8 oz cremini mushrooms sliced

For the soup base:

1 cup wild rice
6 cups vegetable broth low-sodium preferred
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon dried thyme

For the creamy component:

2 tablespoons unsalted butter
¼ cup all-purpose flour
1 cup whole milk or half-and-half

Instructions

Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 6-7 minutes.
Add garlic and mushrooms. Cook until mushrooms release their liquid and reduce, about 5 minutes.
Add wild rice, vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 40-45 minutes until rice is tender.
While soup simmers, melt butter in a small saucepan over medium heat. Whisk in flour to form a roux and cook 1-2 minutes, stirring constantly.
Slowly whisk milk into the roux until smooth and thickened, about 2-3 minutes.
Stir the milk mixture into the soup and simmer 5 minutes until creamy and slightly thickened.
Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve hot.

Notes

Wild rice maintains a firm, nutty texture even with extended simmering
Making a separate roux eliminates graininess and prevents curdling
Mushrooms add depth and heartiness without meat.
Simmering uncovered concentrates flavor and thickens naturally
Adding dairy at the end preserves a creamy, smooth texture
Variations:
- Add greens: Stir in 2 cups baby spinach or chopped kale in the last 5 minutes of cooking.
- Make it richer: Use half-and-half instead of whole milk.
- Add protein: Stir in shredded rotisserie chicken or cooked white beans.
- Make it vegan: Swap butter for olive oil, use all-purpose flour, and substitute oat milk or coconut milk for dairy.
- Add fresh herbs: Top with fresh parsley, chives, or a sprig of thyme before serving.

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