Dairy Free Classic Creamy Wild Rice Soup

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Dairy Free Classic Creamy Wild Rice Soup

Nutty wild rice simmers until tender and split, then joins a deeply savory base built from softened onion, celery, carrots, and mushrooms that have been cooked down until golden and fragrant. Garlic and fresh thyme add earthy depth, while the broth simmers low and slow until it thickens into something velvety enough to coat a spoon. Every spoonful lands somewhere between rustic and elegant, with tender vegetables and hearty rice suspended in a rich, cohesive base. A scatter of fresh parsley on top brightens the whole bowl right before serving. This one’s a genuinely comforting, ladle-worthy soup to keep on repeat for a dairy free dinner rotation, especially on cold nights when you want something warm and satisfying.

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Ingredients

6 servings

1 cup wild rice, rinsed
3 cups water
4 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
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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