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Creamy Fall Wild Rice Soup Recipe

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4.3 from 74 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 8 servings

Description

This Creamy Fall Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Featuring RiceSelect Royal Blend wild rice, tender butternut squash, carrots, celery, and aromatic herbs, it combines creamy textures with wholesome ingredients. The addition of heavy cream and cooked chicken enriches the soup, making it filling and flavorful with a delightful nutty undertone from the wild rice.

Ingredients

Vegetables

  • 2 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 1 small butternut squash, peeled and cut into small chunks
  • 4-5 stalks fresh thyme
  • 2 sage leaves
  • 1 bay leaf
  • 3-4 garlic cloves, finely minced
  • 2 cups kale

Dairy & Fats

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup heavy cream

Pantry & Seasonings

  • 2 tablespoons flour
  • 2 teaspoons umami mushroom seasoning
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste (approximately 2 teaspoons salt)
  • 8 cups broth (chicken or vegetable)
  • 1 cup RiceSelect Royal Blend wild rice

Protein

  • Cooked chicken, quantity not specified – estimated 1 to 1 1/2 cups, shredded or chopped

Instructions

  1. Sauté the vegetables: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced carrots, diced celery, diced onion, and butternut squash chunks. Season with salt and pepper. Cook for 6-8 minutes until the vegetables become slightly tender.
  2. Add butter and garlic: Stir in 2 tablespoons butter and the minced garlic cloves. Continue cooking for about 1 minute, or until the garlic becomes fragrant.
  3. Create the roux: Sprinkle in 2 tablespoons of flour along with 2 teaspoons umami mushroom seasoning and 1/2 teaspoon onion powder. Stir constantly so that the flour coats the vegetables and begins to form a roux, cooking for 1-2 minutes to eliminate raw flour taste.
  4. Add broth, rice, and herbs: Pour 8 cups of broth into the pot. Add 1 cup of RiceSelect Royal Blend wild rice and the fresh herbs—thyme stalks, sage leaves, and bay leaf. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes or until the wild rice is fully cooked and tender. Remove the herb stalks and leaves before proceeding.
  5. Finish with cream, chicken, and kale: Stir in 1 cup heavy cream, the pre-cooked chopped or shredded chicken (approximately 1 to 1 1/2 cups), and 2 cups of kale. Cook until the kale slightly wilts and the chicken is warmed through, around 3 to 5 minutes.
  6. Serve: Ladle the soup into bowls and enjoy warm, perfect for a cozy fall or winter meal.

Notes

  • You can substitute the cooked chicken with cooked turkey or omit it for a vegetarian version.
  • For a dairy-free option, replace heavy cream with coconut milk or a cream alternative.
  • Adjust the seasoning according to taste; start with less salt and add more as needed.
  • The soup can be stored in an airtight container in the refrigerator for up to 4 days.
  • Freeze leftovers in portions for up to 3 months; thaw overnight before reheating gently on the stove.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/creamy-fall-wild-rice-soup-recipe/