minnesota wild rice soup recipe
The Best minnesota wild rice soup recipe
This soup is perfect for just about any occasion, whether it’s a cozy family dinner, a potluck with friends, or even a quick lunch when I’m working from home. It reheats beautifully, so I often make a big batch and freeze portions for later. Plus, wild rice is a nutritional powerhouse—high in protein, fiber, and antioxidants—so I feel good serving it to my family. It’s one of those recipes that checks all the boxes: easy, delicious, and good for you. I always keep the ingredients on hand because I know it’s a meal we’ll all be happy to eat.
Creamy Minnesota Wild Rice Soup
A hearty and comforting soup featuring Minnesota’s beloved wild rice, tender vegetables, and a rich, creamy broth. Perfect for chilly days and packed with wholesome ingredients.
🥘Ingredients
- 1 cup uncooked wild rice blend (or 3 cups cooked wild rice)
- 6 cups chicken or vegetable broth
- 1 lb boneless, skinless chicken breasts or thighs (optional, omit for vegetarian)
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or white)
- 1/3 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup heavy cream or half-and-half
- 1/2 cup whole milk
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- Fresh parsley, chopped
- Crumbled bacon
- Shredded cheddar cheese
👨🍳Directions
-
1
Rinse the wild rice under cold water to remove any debris. In a large pot, combine the rice and 3 cups of broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender. Drain any excess liquid and set aside. -
2
While the rice cooks, prepare the chicken (if using). Season the chicken with salt and pepper, then heat 1 tbsp olive oil in a skillet over medium heat. Cook the chicken for 5-6 minutes per side until fully cooked. Remove from heat, let cool, and shred or dice into bite-sized pieces. -
3
In a large soup pot or Dutch oven, melt 1/2 cup butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften. -
4
Add the minced garlic and sliced mushrooms to the pot. Cook for another 3-4 minutes until the mushrooms release their moisture and the garlic is fragrant. -
5
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste. -
6
Gradually pour in the remaining 3 cups of broth, stirring constantly to prevent lumps from forming. Add the thyme, parsley, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer. -
7
Stir in the cooked wild rice, shredded chicken (if using), heavy cream, and milk. Simmer for an additional 10-15 minutes, stirring occasionally, until the soup thickens slightly. -
8
Taste and adjust seasoning with more salt or pepper if needed. Remove the bay leaf before serving. -
9
Ladle the soup into bowls and garnish with fresh parsley, crumbled bacon, or shredded cheese if desired.
🔧Equipment
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Minnesota Wild Rice Soup Works
❓ Frequently Asked Questions About Creamy Minnesota Wild Rice Soup
1. What type of rice should I use for Minnesota wild rice soup?
For authentic Minnesota wild rice soup, use true wild rice (not a blend or cultivated rice). Wild rice is the seed of a native North American aquatic grass and has a nutty, earthy flavor. Look for packages labeled “Minnesota-grown wild rice” for the best quality. If you can’t find it, a wild rice blend (with brown or white rice) can work, but the texture and taste won’t be the same.
2. Can I make this soup in a slow cooker or Instant Pot?
Yes! For a slow cooker, sauté the vegetables and meat (if using) first, then add everything except the cream and flour. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cream and thicken with a cornstarch slurry at the end.
For an Instant Pot, use the sauté function to cook the veggies and meat, then add the remaining ingredients (except cream and flour). Pressure cook for 15 minutes, release naturally, and stir in the cream. Thicken with a roux or cornstarch if needed.
3. How do I prevent the wild rice from getting mushy?
Wild rice holds its texture better than white or brown rice, but overcooking can still make it soft. To avoid mushiness:
– Rinse the rice before cooking to remove excess starch.
– Cook it separately in broth (simmer for 40–45 minutes) before adding to the soup.
– Add it toward the end of cooking if using a slow cooker or Instant Pot to prevent over-softening.
– Undercook slightly—it will finish cooking in the hot soup.
4. Can I make this soup dairy-free or vegan?
Absolutely! Here’s how:
– Dairy-free: Replace the heavy cream with full-fat coconut milk, cashew cream, or unsweetened almond milk (thickened with a roux or cornstarch).
– Vegan: Skip the chicken or ham and use vegetable broth. Add mushrooms, carrots, or white beans for heartiness. For creaminess, use coconut milk or blended silken tofu.
– Thickening: Use a roux with olive oil or vegan butter, or blend a portion of the soup for natural thickness.
5. How long does Minnesota wild rice soup last in the fridge or freezer?
– Fridge: Store in an airtight container for 3–4 days. The soup may thicken as it cools—reheat with a splash of broth or water.
– Freezer: Wild rice soup freezes well for 2–3 months, but the cream may separate. For best results:
– Cool the soup completely before freezing.
– Freeze in portion-sized containers, leaving 1 inch of headspace.
– Thaw overnight in the fridge, then reheat gently on the stove, stirring in extra cream or broth if needed.
– Note: Avoid freezing if the soup contains potatoes—they can turn grainy. Add them fresh when reheating.
