Wild Rice Soup Recipe

sauté aromatics

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

toast and add rice

Add the rinsed wild rice blend and white rice (if using) to the pot. Stir to coat the rice with the butter/oil and vegetables and toast for 2 minutes to develop a nutty flavor.

add stock and simmer

Pour in the chicken or vegetable stock, add the bay leaf and thyme sprigs, bring the mixture to a gentle boil, then reduce heat to low, cover partially, and simmer gently until the wild rice is tender and splits open — about 40–50 minutes (longer if your wild rice is 100%). Stir occasionally and check liquid level; add up to 1 cup more stock or water if it becomes overly thick before rice is tender.

season during simmer

During the last 10 minutes of simmering, add 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning as the rice finishes cooking.

If using cooked chicken, shred and set aside. If using bacon, cook until crisp in a small skillet, drain on paper towel, then chop. Add shredded chicken to the soup during the last 8–10 minutes of simmering to heat through and meld flavors.

make a roux slurry

In a medium bowl, whisk together the flour and 1/2 cup of the milk until smooth to create a slurry without lumps. This prevents floury pockets in the soup.

temper and thicken

When the rice is tender, remove and discard the bay leaf and thyme stems. Reduce heat to low. Slowly whisk about 1 cup of the hot soup broth into the flour-milk slurry to temper it (prevents lumps), then stir the tempered slurry back into the soup pot in a steady stream while stirring. Add the remaining 1 cup of milk and the heavy cream, stirring gently until the soup begins to thicken, about 4–6 minutes. Do not boil vigorously after adding dairy to avoid curdling—keep at a gentle simmer.

finish with sour cream (optional)

If using, whisk the sour cream with a few tablespoons of hot soup to smooth, then stir into the pot off the heat for a creamy tang. Rewarm gently if necessary but avoid boiling.

Stir in the shredded chicken (if not already added), chopped bacon (if using), chopped parsley, and optional lemon juice. Taste and adjust salt and pepper. If soup seems too thick, thin with a little hot stock or water to desired consistency (up to 1 cup).

Ladle into bowls and garnish with an extra sprinkle of parsley and cracked black pepper. Serve hot with crusty bread.