Wild Rice Soup Recipe

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables are softened, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Make roux and deglaze

Sprinkle the flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste. Slowly pour in about 1 cup of the chicken stock while whisking or stirring to fully incorporate the flour into a smooth paste.

Add liquids and rice

Pour in the remaining chicken stock and the 1 cup of water, stirring to combine. Add the rinsed wild rice blend and the optional long-grain white rice (if using), then add the bay leaf and thyme sprigs. Bring the pot to a gentle boil over medium-high heat.

Simmer rice

Once boiling, reduce heat to low to maintain a gentle simmer. Cover partially and simmer until the wild rice is tender and beginning to split open, about 40–50 minutes depending on the blend. Stir occasionally and check liquid level, adding up to 1/2 cup water if the soup becomes too thick before rice is fully cooked.

Season

When the rice is nearly cooked, remove the thyme sprigs and bay leaf. Taste and season with 1 1/2 teaspoons salt and 3/4 teaspoon freshly ground black pepper, adjusting later as needed.

Cook mushrooms

While the rice simmers (or in a separate skillet), heat a small skillet over medium-high heat with 1 teaspoon of butter or oil (not listed separately). Add the sliced mushrooms and sauté until browned and any released liquid evaporates, about 6–8 minutes. Set aside.

When the wild rice is tender, stir in the cooked chicken and sautéed mushrooms. Simmer gently for 5–7 minutes to heat the chicken through and allow flavors to meld.

Temper cream

Reduce heat to low. Ladle 1/2 cup of the hot soup liquid into a small bowl and whisk in the heavy cream and half-and-half to temper. Slowly pour the tempered cream back into the pot while stirring to combine. Heat gently — do not boil vigorously after adding cream or it may split.

Stir in the chopped parsley and the optional teaspoon of lemon juice to brighten the flavors. Simmer on low for 2–3 minutes until the soup is heated through and slightly thickened.

Taste and adjust seasoning with additional salt and pepper as desired.

Ladle the soup into bowls. Garnish each bowl with chopped chives and a crack of black pepper if using. Serve hot with crusty bread.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if soup has thickened.