Creamy Wild Rice Soup
Cozy Up with Creamy Wild Rice Soup: A Fall & Winter Staple
As the weather turns crisp and the days grow shorter, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to comforting soups, our Creamy Wild Rice Soup hits all the right notes! This isn’t your average soup; the nutty flavor of wild rice combined with tender vegetables and a rich, creamy base creates a truly satisfying meal. It’s perfect for a chilly evening, a cozy weekend lunch, or even a special occasion.
Wild rice isn’t actually rice – it’s a seed from an aquatic grass native to North America! This gives it a unique texture and flavor that sets it apart. We’ve paired it with classic soup vegetables like carrots, celery, and onion, and then elevated the whole thing with a touch of Italian seasoning and a generous swirl of heavy cream. The Yukon Gold potatoes add a lovely creaminess and heartiness without needing to be blended.
This recipe is surprisingly easy to make, requiring just about 15 minutes of prep time and 50 minutes of simmering. It’s a fantastic way to use up any leftover vegetables you might have, and it’s easily adaptable to your preferences. Feel free to add a protein like shredded chicken or turkey for a more substantial meal.
Why You’ll Love This Soup:
- Flavorful & Comforting: The combination of wild rice, vegetables, and cream is simply irresistible.
- Easy to Make: Minimal prep time and straightforward instructions.
- Versatile: Adaptable to your dietary needs and preferences.
- Perfect for Any Occasion: Great for weeknights, gatherings, or a cozy night in.
Tips for the Best Creamy Wild Rice Soup:
- Rinse the Wild Rice: Rinsing the wild rice before cooking helps remove any debris and ensures a cleaner flavor.
- Don’t Overcook the Rice: Wild rice can become mushy if overcooked. Keep an eye on it and stop cooking when it’s tender but still has a slight chew.
- Adjust the Cream: If you prefer a lighter soup, you can use less heavy cream or substitute it with half-and-half or milk.
- Garnish with Fresh Herbs: A sprinkle of fresh parsley or thyme adds a pop of color and flavor.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use brown rice instead of wild rice?
A: While you can, the flavor and texture will be different. Wild rice has a unique nuttiness that brown rice doesn’t quite replicate. If using brown rice, you may need to adjust the cooking time.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, substitute the heavy cream with a plant-based alternative like cashew cream or coconut cream.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly. It’s best to freeze it without the cream and add it after reheating.
Q: What pairs well with Creamy Wild Rice Soup?
A: A crusty loaf of bread, a side salad, or a grilled cheese sandwich are all excellent companions to this soup.
Creamy Wild Rice Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium carrot diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 8 ounces cremini mushrooms sliced
- 1 cup wild rice
- 6 cups vegetable broth
- 1 pound Yukon Gold potatoes diced
- 1 cup heavy cream
- to taste salt
- to taste black pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
- Add garlic and Italian seasoning and cook for 1 minute more.
- Add mushrooms and wild rice and cook until mushrooms soften, about 3-5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Add potatoes and continue cooking for another 10 minutes, or until potatoes are tender.
- Stir in heavy cream and heat through. Season with salt and pepper to taste.
- Serve warm.
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