Creamy Wild Rice Soup
This cozy creamy wild rice soup is full of chewy rice, mushrooms, carrots, celery, and kale in a silky broth. It tastes rich, but it still feels balanced enough for a weeknight bowl.
- Total time
- 85 min
- Yield
- 6 servings
- Difficulty
- Easy
Prep 20mCook 65mAmericanSoup Recipes
Creamy wild rice soup is the kind of dinner that asks for a big pot and a quiet simmer. Wild rice takes longer to cook than white rice, but its nutty flavor and firm, chewy texture are worth the wait.
This version starts with onion, carrot, celery, and mushrooms, then thickens with a simple roux. A roux is just flour cooked with fat, and it helps make the broth creamy without turning it heavy.
Kale goes in near the end so it stays green and tender. Finish the soup with a splash of lemon juice to brighten the cream and vegetables.
01What you'll need
Ingredients
17 items · 6 servings
- 1 cup uncooked wild rice, rinsed and drained
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 8 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 6 cups low-sodium vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups chopped kale, tough stems removed
- 1 tablespoon fresh lemon juice
02How to make it
Step-by-step
1. Rinse the rice
Place the wild rice in a fine-mesh strainer and rinse it under cool water. Drain well. This removes surface starch and any small bits from processing.
2. Soften the vegetables
Set a large Dutch oven or soup pot over medium heat. Add the butter and olive oil. When the butter melts, add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion looks soft and glossy.
3. Brown the mushrooms
Add the sliced mushrooms. Cook for 6 to 7 minutes, stirring now and then, until they release their liquid and start to brown at the edges. This step builds savory flavor.
4. Add the aromatics
Stir in the garlic, dried thyme, salt, and pepper. Cook for about 1 minute, just until the garlic smells fragrant. Do not let the garlic brown too much, or it can taste bitter.
5. Make the roux
Sprinkle the flour over the vegetables and stir until no dry flour remains. Cook for 1 to 2 minutes. The mixture will look a little pasty; that is normal. Cooking the flour briefly keeps the soup from tasting raw or chalky.
6. Simmer the rice
Slowly pour in the vegetable broth while stirring to smooth out the flour. Add the rinsed wild rice. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly cracked and simmer for 45 to 55 minutes, stirring occasionally, until the wild rice is tender and some grains have split open.
7. Add the dairy and kale
Stir in the whole milk, heavy cream, and chopped kale. Simmer uncovered for 5 to 8 minutes, until the kale is tender and the soup has thickened slightly. Keep the heat gentle after adding dairy so the soup stays smooth.
8. Finish and season
Stir in the lemon juice. Taste the soup and add more salt or pepper if needed. Let it rest for 5 minutes before serving; the broth will thicken a little as it sits.
03From our kitchen
Cook's tips
- Make-ahead: Cook the soup through the rice-simmering step, then cool and refrigerate. When ready to serve, reheat gently and add the milk, cream, kale, and lemon juice at the end.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. The rice will keep absorbing liquid, so add a splash of broth or milk when reheating.
- Freezing: Cream-based soups can separate after freezing. For better results, freeze the soup before adding the milk and cream. Thaw, reheat, then stir in the dairy and kale.
- Dairy swap: For a lighter soup, use all whole milk instead of cream. For a richer soup, use 1 1/2 cups half-and-half in place of the milk and cream.
- Vegetable swaps: Spinach can replace kale; stir it in during the last 1 to 2 minutes. Button mushrooms work in place of cremini. Leeks can replace the onion if you rinse them well.
- Gluten-free option: Use a measure-for-measure gluten-free flour blend instead of all-purpose flour, or skip the flour and thicken the finished soup with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
Cook's note
Nutrition is estimated per serving using standard USDA values and the ingredient amounts listed. Salt level will vary if your broth or kosher salt brand is different.
04Frequently asked
Questions & answers
Can I use a wild rice blend instead of pure wild rice?
Yes, but the texture and cook time will change. Many blends include white or brown rice, which may cook faster than true wild rice. Start checking for tenderness around 35 minutes.
Why is my wild rice still firm after 55 minutes?
Wild rice varies by age and type. If it is still too firm, keep simmering and add more broth as needed. The grains should be chewy but not hard in the center.
Can I make this soup vegan?
Yes. Use vegan butter or more olive oil, choose an unsweetened plain plant milk, and replace the heavy cream with full-fat coconut milk or a neutral vegan cream. The flavor will change slightly, but it will still be creamy.
How do I stop creamy soup from curdling?
Add milk and cream after the rice is cooked, and keep the heat low. Avoid a hard boil once the dairy goes in. Stir often and reheat leftovers gently.
Can I add chicken?
Yes. Stir in 2 cups cooked shredded chicken when you add the milk and cream. If you do, you may need an extra 1/2 to 1 cup broth because the soup will be thicker.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat15 g
- 19%
- Saturated Fat8.1 g
- 41%
- Cholesterol37 mg
- 12%
- Sodium601 mg
- 26%
- Total Carbohydrate39 g
- 14%
- Dietary Fiber4 g
- 14%
- Total Sugars7 g
- Protein10 g
- 20%
- Vitamin D0.6 mcg
- 3%
- Calcium160 mg
- 12%
- Iron1.6 mg
- 9%
- Potassium703 mg
- 15%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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