Creamy Wild Rice Soup
This classic wild rice soup is a staple in many parts of the Midwest and Great Lakes region and especially in areas where wild rice grows and is harvested. It works as a lovely starter course for a holiday meal, or a meal in itself with a loaf of bread. The soup is easy to make, and actually improves overnight, so it’s convenient for those busy chilly nights, just gently reheat on the stove. Everyone from Panera to the Pioneer Woman has a wild rice soup recipe, and many of them are quite similar because it’s such a simple, classic soup. I make mine with a couple of tweaks that I believe makes it the best, but I don’t stray too far from the original because I don’t like to mess with perfection.
This is a creamy soup with a classic, mild flavor profile. I like to add dry sherry because it gives the soup more complexity.
What does wild rice taste like? It has a nutty, earthy, grassy flavor. Some find it has a hint of black tea. The flavor is mild, and for me it’s all about that wonderful chewy texture. Can I make wild rice soup ahead? Yes, some people swear it tastes better the next day. It reheats nicely on the stove or in the microwave. Why is my wild rice soup so thick? Wild rice soup will thicken as it cools, and thicken even more as it chills overnight. If your soup is thicker than you’d like, add a little milk, water, or stock to thin it down. Heat it up first before adding extra liquid, because heating the soup will also thin it.
Ingredients:
- 1/2 cup butter
- 4 carrots, peeled and diced
- 4 stalks celery, diced (use those inner leaves, too!)
- 1 onion, peeled and diced
- 3 cloves garlic, minced
- 1/4 cup all purpose flour
- 1/4 cup dry Sherry
- 32 ounces chicken broth or stock
- 1 bunch fresh thyme, tied with kitchen twine
- 4 cups cooked wild rice (see cooking instructions in the recipe notes)
- salt and fresh cracked black pepper
- 12 ounce can evaporated milk
- 1/2 cup half and half