Best 8 Classic Creamy Wild Rice Soup Recipes

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Indulge in a comforting culinary experience with a classic creamy wild rice soup, a harmonious blend of flavors and textures that is sure to warm your heart. This delectable soup features tender wild rice, creamy broth, and an array of vegetables, offering a symphony of flavors in every spoonful. Accompany this delightful soup with a selection of equally enticing recipes, including a zesty lemon blueberry loaf bursting with citrusy sweetness, delectable blueberry muffins studded with juicy blueberries, and a luscious blueberry pie that captures the essence of summer. Embark on a culinary journey that promises to tantalize your taste buds and leave you craving for more.

Here are our top 8 tried and tested recipes!

CLASSIC CREAMY WILD RICE SOUP



Classic Creamy Wild Rice Soup image

Enjoy this creamy soup made with wild rice and vegetables - ready in 40 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 14

1/2 cup uncooked wild rice
1 3/4 cups water
2 tablespoons butter or margarine
2 medium stalks celery, sliced (1 cup)
1 medium carrot, coarsely shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) vegetable broth
1 cup half-and-half
1/3 cup slivered almonds, toasted*
1/4 cup chopped fresh parsley

Steps:

  • Cook wild rice in 1 1/4 cups of the water as directed on package.
  • In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
  • Stir in flour, salt and pepper. Stir in wild rice, remaining 1/2 cup water and the broth. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
  • Stir in remaining ingredients. Heat just until hot (do not boil).

Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 30 mg, Fat 3, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g, TransFat 0 g

CREAM OF WILD RICE SOUP



Cream of Wild Rice Soup image

This modern version of the classic cream of wild rice soup is easy to make and the ultimate comfort food.

Provided by Molly Watson

Categories     Dinner     Lunch     Appetizer     Side Dish     Soup

Time 1h

Yield 6

Number Of Ingredients 13

3/4 cup wild rice
1 tablespoon fine sea salt
2 tablespoons butter
Optional: 3 ounces ham, bacon, or pancetta
2 medium leeks or small onions, finely chopped
2 stalks celery, finely chopped
2 medium carrots, peeled and finely chopped
5 cups chicken, turkey, or vegetable broth
1 to 2 cups shredded or chopped cooked chicken or turkey
Optional: 2 sprigs fresh thyme
1/2 to 1 cup heavy cream
Dash sea salt to taste
Dash freshly ground pepper to taste

Steps:

  • Gather the ingredients.
  • Bring 4 to 6 cups of water to a boil. Add the wild rice and salt. Cook until the wild rice is tender to the bite, about 30 minutes. Drain and set the rice aside.
  • Meanwhile, melt the butter in a medium pot over medium heat. Add the ham, bacon, or pancetta to the pot if using. Cook, stirring now and again until the meat is sizzling, some of its fat has rendered, and it is just barely starting to darken on the edges, about 2 minutes.
  • Add the leeks or onions, celery, and carrots. Cook, stirring frequently, until the vegetables soften, about 3 minutes.
  • Add the broth, pre-cooked chicken, and thyme sprigs if using and reserved wild rice. Bring to a boil, reduce heat to a simmer , and cook to allow flavors to blend about 10 minutes.
  • Remove and discard the thyme sprigs. Stir in the cream (the more you use, the creamier it will be!) and bring back to a simmer. Add salt to taste.
  • Serve hot with a grinding or two of black pepper on top.

Nutrition Facts : Calories 414 kcal, Carbohydrate 11 g, Cholesterol 123 mg, Fiber 2 g, Protein 29 g, SaturatedFat 13 g, Sodium 2058 mg, Fat 28 g, ServingSize 4 to 6 servings, UnsaturatedFat 12 g

CREAMY WILD RICE SOUP



Creamy Wild Rice Soup image

Whenever I make this soup in the morning, it's gone by evening! Friends and family alike rave about the unbeatable combination of down-home flavors.

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

3/4 cup uncooked wild rice
1 tablespoon vegetable oil
4 cups water
1/2 teaspoon salt
1 medium onion, chopped
1 celery rib, diced
1/2 cup butter, cubed
1 medium carrot, diced
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 cup diced fully cooked ham
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately. , In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil, cook and stir for 2 minutes, stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Nutrition Facts : Calories 334 calories, Fat 21g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 873mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

CREAMY CHICKEN AND WILD RICE SOUP



Creamy Chicken and Wild Rice Soup image

A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.

Provided by Stephanie G

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 25m

Yield 8

Number Of Ingredients 9

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
½ cup butter
2 cups heavy cream

Steps:

  • In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
  • In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  • Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 22.6 g, Cholesterol 135.1 mg, Fat 36.5 g, Fiber 1 g, Protein 12 g, SaturatedFat 21.7 g, Sodium 996.9 mg, Sugar 1.1 g

CREAMY WILD RICE SOUP



Creamy Wild Rice Soup image

Wild rice lends nutty taste to creamy soup. The yield is just right when cooking for one or two people.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 3

Number Of Ingredients 13

2 tablespoons butter or margarine
2 medium stalks celery, sliced (1 cup)
1 medium carrot, coarsely shredded (1 cup)
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
3 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon pepper
1 pouch (from 10-ounce package) frozen cooked wild rice (1 1/4 cups)
1 cup water
1 can (10 1/2 ounces) condensed chicken broth
1 cup half-and-half
1/3 cup slivered almonds, toasted, if desired
1/4 cup chopped fresh parsley

Steps:

  • Melt butter in 3-quart saucepan over medium-high heat. Cook celery, carrot, onion and bell pepper in butter about 4 minutes, stirring occasionally, until tender.
  • Stir in flour and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
  • Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil or soup may curdle).

Nutrition Facts : Calories 365, Carbohydrate 36 g, Cholesterol 50 mg, Fiber 4 g, Protein 12 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 740 mg

CREAMY WILD RICE SOUP



Creamy Wild Rice Soup image

A thick, creamy wild rice soup just like the kind you'd get at an old fashioned supper club in the midwest. My secret ingredients make it the best!

Provided by Sue Moran

Categories     Soup

Time 35m

Number Of Ingredients 13

1/2 cup butter
4 carrots, peeled and diced
4 stalks celery, diced (use those inner leaves, too!)
1 onion, peeled and diced
3 cloves garlic, minced
1/4 cup all purpose flour
1/4 cup dry Sherry
32 ounces chicken broth or stock
1 bunch fresh thyme, tied with kitchen twine
4 cups cooked wild rice (see cooking instructions in the recipe notes)
salt and fresh cracked black pepper
12 ounce can evaporated milk
1/2 cup half and half

Steps:

  • Melt the butter in a large Dutch oven or soup pot. Saute the carrots, celery, and onion for 10 minutes over medium heat, stirring often, until the onions are translucent. Add the garlic after 5 minutes. Note: don't brown the veggies, just gently saute.
  • Stir in the flour and cook for a minute or two more, again, without browning the flour.
  • Add the Sherry to the pot, and give everything a good stir, then add the broth, along with the bundle of thyme and bring to a gentle boil, stirring often.
  • Add the cooked rice, and teaspoon of salt and pepper. Cover and gently simmer for 5 minutes. Note: check the pan often to make sure it is simmering and not furiously boiling.
  • Remove the thyme bundle, add the evaporated milk and half and half, and heat through. Taste to adjust the seasonings.
  • At this point the soup can be cooled and refrigerated overnight. Or you can enjoy right away.

Nutrition Facts : Calories 248 kcal, Carbohydrate 25 g, Protein 7 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 39 mg, Sodium 487 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving

MINNESOTA WILD RICE SOUP



Minnesota Wild Rice Soup image

This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.

Provided by chel79

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 12

⅓ cup olive oil
¼ cup minced onion
½ cup diced celery
2 tablespoons minced garlic
1 cup all-purpose flour
6 cups vegetable broth
4 cups cooked wild rice
1 cup grated carrot
¼ cup sliced almonds
1 pinch red pepper flakes
2 cups half-and-half
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
  • Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 280.5 calories, Carbohydrate 31.3 g, Cholesterol 17.9 mg, Fat 14.7 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 311.1 mg, Sugar 3.3 g

CREAMY WILD RICE SOUP WITH HAM



Creamy Wild Rice Soup with Ham image

Angie Schramm from Yankton, South Dakota makes this comforting soup year-round...and after a few spoonfuls, you'll likely do the same. Pecans, ham and carrots are a few of the ingredients that will have you asking for more.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

4 cups water
1/2 teaspoon salt
1/2 cup uncooked wild rice
3 tablespoons chopped green onions
1/4 cup shredded carrot
3 tablespoons chopped pecans
6 tablespoons butter, cubed
1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1/2 cup cubed fully cooked ham
1/4 teaspoon pepper
1 cup half-and-half cream
Green onion, cut into thin strips, optional

Steps:

  • In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside. , In a large Dutch oven or soup kettle, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender., Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired.

Nutrition Facts :

Tips:

  • Use a variety of mushrooms. This will add depth of flavor to your soup. Good choices include shiitake, cremini, and oyster mushrooms.
  • Don't be afraid to experiment with different herbs and spices. Common additions include thyme, rosemary, sage, and paprika.
  • If you want a thicker soup, add more rice. You can also add a cornstarch slurry or a roux.
  • Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Wild rice soup is a hearty, flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. So next time you are looking for a delicious and satisfying soup, give wild rice soup a try.

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