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September is here and that means soup season! I can’t think of a better way to welcome fall then to make a comforting pot of savory wild rice soup.
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- Mirepoix: onions, carrots, celery
- Earthy Spices: thyme, sage, or rosemary
- Butter and Flour: to make a roux
- Liquids: Chicken broth and water
- Wild Rice: black with no fillers mixed in
- Mushrooms: to give an earthy, umami flavor profile
- Dairy: heavy cream, half and half, or milk to give it a creamy taste
Does wild rice need to be rinsed?
Yes, it’s a good idea to rinse it once under cold running water to get rid of any debris or dust.
How long does it take to cook wild rice?
If you are cooking the wild rice separately, it will take 45 to 60 minutes. It’s best to cook wild rice with a ratio of 1:3 rice to water and a bit of salt. Cover then bring to a boil, reduce to a simmer and cook until tender and the kernels crack open to revel the white interior.
What does wild rice taste like?
Wild rice has a chewy texture like brown rice, but unlike brown rice, wild rice has a toasty, nutty, earthy flavor.
Do you have to soak wild rice before cooking?
Soaking is optional. If you choose to, soak it, do it for a minimum of 4 hours or overnight. When you soak it, it reduces the cooking time by half.
What’s the difference between black rice and wild rice?
- Wild rice: from the grass family. Grown in North American lakes and river beds. Chewy texture, nutty, earthy taste.
- Black rice: from the rice family. Grown in China. Slightly sweet with a nutty texture.
How do you thicken this?
- When the wild rice simmers, it releases a starch which helps thicken it.
- Butter and flour are stirred together and cooked to make a roux.
- 1:1 ratio of warm broth to arrowroot or cornstarch whisked in separate bowl, then added to the pot.
How many calories does one serving have?
Our recipe has 345 calories for one cup. It’s also high in vitamin A and has 27.7g of carbs. For more nutritional information, scroll past the recipe card.
How long does this last in the fridge?
After it has finished cooking, allow it to fully cool before transferring to an airtight container. This recipe should last in the fridge for up to 4 days.
Can I freeze it?
If you plan on freezing this recipe, it’s best to leave out the dairy and add it once you reheat it. Freeze it in zip-top plastic bags or airtight containers.
If you freeze it with the dairy, it could separate. If this happens, whisk it with more fresh cream or a slurry of cornstarch or arrowroot and water. You could also reheat it over a double boiler in its frozen state, stirring frequently.
What can I serve with it?
- Crusty bread: Try it with our English bloomer bread or rustic cob loaf.
- A big fresh salad: Try our spinach apple salad or our Brussels sprouts salad.
- Autumn dessert: Go for a fall dessert, like our soft pumpkin cookies or our apple cranberry crisp.
How do you make this in a crock pot?
- Dump. Pour in stock, water, wild rice, mushrooms, onion, carrots, celery, garlic, crumbled bacon, and spices to the crock pot.
- Cook on high for 4 hours or low for 8 hours. Rice should be tender and popped open.
- Cream sauce. Melt butter, whisk in flour, cook 2 minutes, whisk in milk. Cook and whisk until thickened.
- Finish. During last 10 minutes, add the cream sauce. Taste and adjust seasonings. Garnish with fresh thyme.
How to Make
Gather all the ingredients. Prep the vegetables, cook the bacon, and remove the leaves from the thyme sprigs.
In a Dutch oven, saute the mirepoix in butter. Sprinkle in the spices and add the garlic.
Saute the mushrooms in butter in a medium-sized frying pan.
Sprinkle flour over the mirepoix, and cook, stirring constantly, for 3 minutes.
Add the wild rice and stir for a minute to toast it.
Gradually stir in the chicken stock to prevent lumps from forming, then add the water and the bacon. Cover and bring to boil, then simmer for 45 minutes.
If there is excess fat floating on top, skim it off – if you want.
During the last 15 minutes of cooking, taste it and add more salt, pepper, or thyme as desired. Remove the pot from the heat and pour in the cream. Stir until well mixed.
Garnish with a sprinkle of fresh thyme leaves and black pepper. Serve warm with fresh homemade bread like our crusty English bloomer.
- Want more veggies? Try sweet potatoes, butternut squash, or kale.
- Want meat? Try 4 cups of chicken or smoked turkey. Add during last 15 minutes.
- Want nuts? Try toasted slivered almonds.
- Want it dairy free? Try coconut milk.
- Want it low fat? Try evaporated milk.
- Need this gluten free? Use a cornstarch or arrowroot slurry mixed with hot broth. Use gluten free chicken broth.
- Need a garnish? Try fresh thyme leaves or lemon zest.
- Use 100% wild rice.
- Toast the rice for added flavor.
- Emeril Lagasse Dutch Oven: this heavy-bottomed pot is perfect for soups.
- Emeril Lagasse 8-Inch Skillet: this small pan is a kitchen must-have.
- OXO Wooden Turner: this sturdy spoon is great for stirring.
- Wild Rice: this is the brand that we use.
These other fall soups will warm you up from the inside out.
The pleasure of a 5-star review would be greatly appreciated.Print
Wild rice soup is an easy recipe to make for dinner. This hearty comfort food is filled with bacon, mushrooms, and vegetables. Use a Dutch oven on your stovetop to create the best creamy soup you’ll have this fall.
- 6 tablespoons unsalted butter (reserve 2 tablespoons for the mushrooms)
- 1 cup yellow onion, chopped
- 1 1/4 cup celery, chopped
- 1 1/4 cup carrot, chopped
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon freshly ground black pepper
- 1 tablespoon garlic, minced (roughly 3 large cloves)
- 8 ounces mushrooms, rubbed clean and sliced
- 7 slices low sodium bacon, crumbled
- 1/4 cup all-purpose flour
- 1 cup dry wild rice, rinsed
- 8 cups low sodium chicken stock
- 2 cups water
- 1 cup heavy whipping cream
- 1 teaspoon fresh thyme leaves, for garnish
- Melt the butter over medium-high heat in a Dutch oven. Add the mirepoix (onion, celery, and carrot) and the spices and stir until well mixed. Cook for 7 minutes, stirring occasionally, then add the garlic and cook until fragrant, roughly another minute.
- While the mirepoix is cooking, melt two tablespoons of butter over medium high heat in a medium-sized frying pan. Add the mushrooms, stirring well to coat them in butter, and cook for 10 minutes, stirring occasionally. The mushrooms are done when the liquid is evaporated and they start turning brown.
- Once the mirepoix is done, reduce the heat to medium and sprinkle the flour on the vegetables. Use a wooden spoon to mix the flour into the vegetables, then cook the flour for 3 minutes. This will form the roux to help thicken the soup.
- Add the wild rice, and keep stirring for a minute to toast it.
- Slowly pour in the chicken stock, stirring constantly to prevent lumps. Stir in the water, the crumbled bacon, and the mushrooms, then cover and bring to a boil.
- Turn the heat down to medium low and simmer for 45 minutes to cook the wild rice and improve the flavor.
- During the last 15 minutes of cooking, taste it. If desired, add 1/4 to 1/2 teaspoon salt and black pepper and 1 1/2 teaspoons more of fresh thyme leaves.
- After it’s cooked, take it off the heat, if necessary, skim off any fat that rises to the top. Pour in the heavy cream. Stir until it is well incorporated. Tip: if you are planning on freezing some of this, only add cream to the part that you’ll be eating before freezing it.
- Transfer it to individual serving bowls and garnish with a sprinkle of fresh thyme leaves and black pepper. Serve warm with a thick slice of our crusty English Bloomer.
- 100% wild rice is the only rice to use.
- For added flavor, toast the rice.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: mushroom, creamy, bacon
This recipe was originally published on September 7, 2018.