Wild Rice Or Day Soup Recipe

Prep

Rinse the wild rice blend under cold water in a fine-mesh sieve and drain. Measure out stock and have aromatics ready.

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until foaming.

Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is soft and translucent and the vegetables begin to soften, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, careful not to brown.

Stir in the rinsed wild rice so grains are coated with butter and aromatics for 1 minute to toast lightly.

Pour in the chicken or vegetable stock, add the bay leaf and thyme sprigs, and bring the pot to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover partially, and simmer gently until the wild rice is tender and some grains have burst open, 45–55 minutes depending on the blend. Stir occasionally and check liquid level; add a bit more hot water or stock if it becomes too thick before rice is tender.

Remove and discard the bay leaf and thyme stems. Taste and season with salt and freshly ground black pepper.

If you want a creamy soup, whisk the flour into the half-and-half (or milk) until smooth to make a slurry.

Temper the slurry by ladling 1/2 cup of hot soup into the slurry while whisking, then slowly whisk the warmed slurry back into the pot. Simmer gently for 5–7 minutes to thicken and cook the flour flavor out, stirring so the bottom doesn't scorch.

If using shredded chicken, stir it into the finished soup to warm through for 2–3 minutes.

Adjust seasoning with more salt and pepper if needed. Stir in chopped parsley and lemon zest just before serving for brightness.

Ladle soup into cups or bowls and serve hot.