Quick Easy Creamy Wild Rice Soup

Cozy up with a bowl of this Quick Easy Creamy Wild Rice Soup, a hearty and comforting recipe perfect for weeknight dinners or chilly evenings. Bursting with aromatic herbs like thyme and rosemary, this one-pot soup combines tender wild rice, a medley of fresh vegetables, and a luxuriously creamy roux for a flavor-packed, velvety base. It's a simple yet satisfying meal that comes together in under an hour, making it ideal for busy home cooks. Whether you choose vegetable or chicken broth, this dish offers a nourishing and adaptable option that's both family-friendly and easy to customize. Serve it with warm crusty bread for the ultimate cozy experience!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic, minced
• 1 cup wild rice
• 6 cups vegetable broth (or chicken broth)
• 1 teaspoon dried thyme
• 0.5 teaspoons dried rosemary
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup all-purpose flour
• 1.5 cups milk
• 0.5 cups heavy cream
• 2 tablespoons fresh parsley, chopped (optional garnish)

Directions

Step 1

In a large pot or Dutch oven, heat butter and olive oil over medium heat until the butter is melted.

Step 2

Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables start to soften.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the wild rice, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil over high heat.

Step 5

Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the wild rice is tender but not mushy.

Step 6

While the soup simmers, prepare the roux: In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes.

Step 7

Slowly whisk in the milk, making sure to eliminate any lumps. Continue whisking until the mixture thickens, about 2-3 minutes. Stir in the heavy cream and set aside.

Step 8

Once the wild rice is cooked, remove the bay leaf from the soup pot. Stir in the roux mixture until the soup becomes creamy and well-combined.

Step 9

Simmer the soup for an additional 5 minutes over low heat, stirring occasionally. Adjust seasoning with additional salt and pepper if needed.

Step 10

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	894.3 grams (894.3g)

Amount per serving	% Daily Value*
Calories	1473

Total Fat 64.70g	83%
Saturated Fat 31.30g	157%
Polyunsaturated Fat 1.60g
Cholesterol 153mg	51%
Sodium 273mg	12%
Total Carbohydrate 183.00g	67%
Dietary Fiber 15.90g	57%
Total Sugars 24.20g
Protein 41.10g	82%

Vitamin D 161IU	805%
Calcium 556mg	43%
Iron 5mg	28%
Potassium 1525mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 11.1%

Carbs: 49.5%