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.
What ingredients are traditionally put in wild rice soup?
- 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 rice with no fillers mixed in
- Mushrooms: to give the soup an earthy, umami flavor profile
- Dairy: heavy cream, half and half, or milk to give it a creamy taste
How do you thicken wild rice soup?
- When the wild rice simmers in soup, it releases a starch which helps thicken it.
- Butter and flour are stirred together and cooked to make a roux.
How do you make wild rice soup?
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.
During the last 15 minutes of cooking, taste the soup and add more salt, pepper, or thyme as desired. Remove the soup 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.
- Use 100% wild rice (no rice blends of wild and brown rice).
- Use a roux to thicken the soup.
- Add mushrooms for a wonderful earthy taste.
- Toast the rice for added flavor.
- Use fresh thyme as a garnish.
- Add cream or milk to give the soup a creamy texture and taste.
This version of wild rice soup is creamy, comforting, and luscious. Ladle up a hot bowl of this hearty wild rice soup for your friends and family tonight–you won’t be disappointed.
These other fall soups will warm you up from the inside out.
- Creamy Chicken Noodle Soup: this healthy soup is simmered low and slow for a fantastic flavor.
- Leftover Ham and Bean Soup: a budget friendly soup packed with protein, fiber, and iron.
- Hamburger Barley Soup: a rich, beefy soup that’s incredibly easy to make.
Made this wild rice soup? Leave a review below–it will put a smile on my face.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, about another minute or two.
- 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 and the crumbled bacon, 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 the soup. If desired, add 1/4 to 1/2 teaspoon salt and black pepper and 1 1/2 teaspoons more of fresh thyme leaves.
- After the soup is cooked, take it off the heat and pour in the heavy cream. Stir until it is well incorporated. Tip: if you are planning on freezing some of this soup, only add cream to the soup you’ll be eating before freezing it.
- Transfer the soup to individual serving bowls and garnish with a sprinkle of fresh thyme leaves and black pepper. Serve warm.
- This soup keeps well in the fridge in an airtight container for up to 3 days.
- If you plan on freezing this soup, 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.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: mushroom, creamy, bacon