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 leftovers for those days when I don’t have time to cook. Plus, wild rice is a nutritional powerhouse—it’s high in protein, fiber, and antioxidants, and it’s naturally gluten-free. The carrots, celery, and mushrooms add even more vitamins and minerals, making this soup as good for you as it is delicious. If you’re looking for a recipe that’s comforting, easy, and wholesome, this is the one to try.
Creamy Minnesota Wild Rice Soup
A hearty and comforting soup featuring Minnesota’s native wild rice, tender vegetables, and a rich, creamy broth. Perfect for chilly days, this soup is both nourishing and satisfying with a touch of smoky bacon.
🥘Ingredients
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth (low-sodium preferred)
- 1 cup uncooked wild rice blend (or 100% wild rice)
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup whole milk
- 1 cup shredded cooked chicken (optional)
- 1/2 cup sliced mushrooms (optional)
- Salt to taste
- 2 tbsp chopped fresh parsley
- 1/4 cup sliced green onions
👨🍳Directions
-
1
In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot. -
2
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute. -
3
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste. -
4
Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Add the wild rice, bay leaf, thyme, and black pepper. Stir well to combine. -
5
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the wild rice is tender (longer if using 100% wild rice). -
6
Stir in the heavy cream, milk, shredded chicken (if using), and mushrooms (if using). Cook for an additional 5-10 minutes until heated through. Season with salt to taste. -
7
Remove the bay leaf. Ladle the soup into bowls and garnish with the crispy bacon, chopped parsley, and green onions. Serve hot with crusty bread if desired.
🔧Equipment
- Large Dutch oven or soup pot
- 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 wild rice is best for Minnesota wild rice soup?
The best wild rice for this soup is true Minnesota-grown wild rice, which is longer, darker, and nuttier than cultivated varieties. Look for labels like “hand-harvested” or “lake-grown” for authentic flavor. If unavailable, a high-quality wild rice blend (mixed with brown or white rice) works, but avoid instant or pre-cooked versions—they lack texture.
2. Can I make this soup in a slow cooker or Instant Pot?
Yes! For a slow cooker, sauté the vegetables and herbs first, then add all ingredients (except dairy) and cook on low for 6–8 hours or high for 3–4 hours. Stir in cream and butter at the end. For an Instant Pot, use the sauté function for the veggies, add everything else, and pressure cook on high for 25 minutes with a natural release. Finish with cream and butter.
3. How do I prevent the soup from becoming too thick or gluey?
Wild rice releases starch as it cooks, which can thicken the soup. To avoid a gluey texture:
– Rinse the rice before cooking to remove excess starch.
– Use a 1:4 rice-to-liquid ratio (e.g., 1 cup rice to 4 cups broth).
– Add extra broth if the soup thickens too much while simmering.
– Stir in dairy (cream/butter) last—heating it too long can cause separation.
4. What are good substitutes for heavy cream in this recipe?
For a lighter option, try:
– Half-and-half (less rich but still creamy).
– Coconut milk (full-fat for creaminess; adds a slight sweetness).
– Evaporated milk (thick and neutral in flavor).
– Cashew cream (blend soaked cashews with water for a vegan alternative).
– Greek yogurt or sour cream (stir in at the end to avoid curdling).
5. How long does Minnesota wild rice soup last in the fridge, and can I freeze it?
– Fridge: Store in an airtight container for 3–4 days. Reheat gently on the stove, adding a splash of broth or milk to thin if needed.
– Freezer: Freeze without dairy (add cream/butter fresh when reheating) for up to 3 months. Thaw overnight in the fridge, then warm on the stove, stirring in dairy at the end. Note: The rice may soften slightly after freezing.