Creamy Wild Rice Soup … a rich, delicious addition to your Thanksgiving or seasonal table!
I’m in denial that November is here. How did that happen?
This year has positively flown by, and now Thanksgiving is right around the corner. I’m still trying to figure out what we are doing for the day, but in the meantime, I’m thinking about the food (of course).
One thing I’m definitely making this year is my Creamy Wild Rice Soup. I’ve also joined together with some of my favorite food bloggers to bring you delicious Thanksgiving recipe ideas for every course of the meal!
It’s also easy to make. I love wild rice (affiliate link) … it has such a wonderful nutty flavor and chewy texture. Wild rice takes a while to cook, so for this recipe, you’ll cook the rice first. If you wish, you can even prepare the rice ahead of time.
The rice is then added to a savory mix of sauteed vegetables and simmered for a few minutes before adding a little cream. I don’t eat a lot of creamy soups, but the holidays are the perfect time for a treat like this amazing soup!
For a big holiday meal, try making this Creamy Wild Rice Soup ahead of time. Simply prepare the soup without adding the cream and then refrigerate. When it’s time for dinner, reheat the soup and add the cream just before serving.
Whenever you serve it, this Creamy Wild Rice Soup is sure to be a hit!
- 1/2 cup wild rice
- 1 tbsp. olive oil
- 1 large onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 10 oz. white mushrooms, diced
- 2 cloves garlic, minced or pressed
- 1/4 cup flour
- 4 cups vegetable broth
- 1/4 cup + 1 tbsp. heavy cream
- 1/4 cup minced parsley, divided
- Rinse wild rice well.
- Combine wild rice, 1 1/2 cups water, and 1 tsp. salt in a heavy pot with a lid.
- Bring water to a boil, cover pot, and reduce heat to a simmer.
- Cook until rice kernels puff open, about 50 - 60 minutes.
- Remove rice from heat and drain any excess liquid. Set aside for later.
- Heat olive oil in a large pot over medium heat.
- Add the onion, celery, and carrots to the oil and season with a little salt. Cook until onion just begins to soften.
- Stir mushrooms into vegetables, and cook until mushrooms are tender and any liquid they release has evaporated, about 5 - 10 minutes.
- Add garlic to pot and cook, stirring constantly, until fragrant (about 30 seconds to 1 minute).
- Stir flour into vegetables and cook, stirring constantly, until completely mixed in (about 1 - 2 minutes).
- Add broth and wild rice to pot. Mix well.
- Bring soup to a boil, reduce heat, and simmer until soup thickens, about 15 - 20 minutes.
- Mix heavy cream and 1/8 cup parsley into soup.
- Remove soup from heat and season to taste with salt and pepper.
- Serve soup immediately, topped with a sprinkle of parsley. Enjoy!
Now that I’ve made you hungry, how about some other Thanksgiving ideas?
My Creamy Wild Rice Soup is just one of the Thanksgiving recipes I’m sharing this week as part of Blogsgiving Dinner!
Thanksgiving is all about family, friends, and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are 20 awesome blogs sharing 52 recipes.
The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday, and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Today’s courses include cocktails, hors d’oeuvres, and soup.
We’ll be posting to social media with the hashtag #blogsgivingdinner. I hope you will visit the other bloggers and join in the fun!
Blogsgiving Progressive Dinner Menu
Cured Meat Platter from Wit Wisdom and Food
Baked Camembert with Cranberry Walnut Crust from Cake ‘n’ Knife
Ginger Cran Apple Chutney from Love & Flour
Brandied Grapes with Cheese from Glamour Girl Gourmet
Shrimp Sweet Potato Mousseline from Home at Six
Cranberry Goat Cheese and Butternut Squash Crostini from The Wetherills Say I Do
Maple Pecan Baked Brie from My Cooking Spot
Sassy Salmon Dip from Betty Becca
Baked Brie with Cranberry Chutney from The Speckled Palate
Butternut Squash Crostini from Chez CateyLou
Gluten Free Holiday Cheese Board from Twin Stripe
Have you settled on a Thanksgiving menu?