Creamy Wild Rice Soup

Creamy Wild Rice Soup

This Creamy Wild Rice Soup is rich and delicious ... enjoy a bowl on a cold day!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Soup
Cuisine: American
Servings: 6 people
Author: Ginnie


For Wild Rice:

  • 1/2 cup wild rice
  • 1 teaspoon salt

For Soup:

  • 1 tablespoon extra virgin olive oil
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 10 ounces white mushrooms, diced
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 4 cups vegetable broth
  • 1/4 cup + 1 tablespoon heavy cream
  • 1/4 cup minced parsley, divided
  • salt
  • pepper


Prepare Wild Rice:

  • Rinse wild rice well. Then combine with 1 1/2 cups water and 1 teaspoon 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.

Prepare Soup:

  • About 20 minutes before rice is done, 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; cook until mushrooms are tender and any liquid they release has evaporated, about 5 to 10 minutes.
  • Add garlic to pot and cook, stirring constantly, until fragrant (about 30 seconds).
  • Stir flour into vegetables and cook, stirring constantly, until completely mixed in (about 1 to 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. Then remove soup from heat and season to taste with salt and pepper.
  • Serve soup immediately, topped with a sprinkle of parsley. Enjoy!
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