Classic Creamy Wild Rice Soup
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Learn more →Ingredients
6 servings
- 1 cup wild rice, rinsed
- 3 cups water
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 3 medium carrots, peeled and finely diced
- 8 oz cremini mushrooms, thinly sliced
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ⅓ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Combine the rinsed wild rice and 3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook until the rice is tender and most grains have split open, 45–50 minutes. Drain any excess water and set the cooked rice aside.
- 2
While the rice cooks, melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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