Minnesota Wild Rice Soup

Why You’ll Love This Recipe

This soup is a comforting, filling dish with a beautiful combination of wild rice, fresh vegetables, and creamy broth. The nutty wild rice gives the soup an earthy flavor and a satisfying texture, while the addition of carrots, celery, and onions adds layers of freshness and crunch. The creamy broth, made with evaporated milk, gives the soup a smooth, velvety consistency that is both rich and light at the same time. It’s simple to make, yet full of flavor, and can be customized to your liking.

Ingredients

• 1 cup uncooked wild rice
• 2 tablespoons butter
• 2 stalks of celery, chopped
• 1 medium yellow onion, chopped
• 2 large carrots, chopped
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme, stem removed
• 3 cups vegetable broth
• 1 cup evaporated milk
• Salt to taste
• 2 cups of water (only if using the Instant Pot method)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the rice: If using traditional stovetop cooking, rinse the wild rice under cold water. In a medium saucepan, bring 3 cups of water to a boil, then add the wild rice. Reduce the heat to a simmer, cover, and cook for 35-40 minutes, or until the rice is tender and has split open. Drain any excess water.
2. Cook the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped celery, onion, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add garlic and thyme: Stir in the minced garlic and fresh thyme. Cook for an additional minute until fragrant.
4. Add the liquids: Pour in the vegetable broth, followed by the evaporated milk. Stir to combine. Let the mixture come to a simmer.
5. Add the wild rice: Stir in the cooked wild rice, and season with salt to taste. Continue to simmer for 10 minutes, allowing the flavors to meld together.
6. Finish and serve: Taste the soup and adjust the seasoning if needed. If you prefer a thicker consistency, you can use an immersion blender for a few pulses, but be sure to leave some texture from the vegetables and rice. Serve hot.

For the Instant Pot method:

• Add 2 cups of water along with the rice, butter, vegetables, garlic, thyme, vegetable broth, and evaporated milk into the Instant Pot. Set the pot to the “Soup” setting and cook for 15 minutes. Once finished, release the pressure and stir in salt to taste.

Servings and Timing

• Servings: 4-6
• Preparation time: 10 minutes
• Cooking time: 40 minutes (traditional method) / 20 minutes (Instant Pot)
• Total time: 50 minutes (traditional method) / 30 minutes (Instant Pot)

Variations

• Meat version: Add cooked chicken, turkey, or sausage for a heartier soup.
• Creamier soup: Replace the evaporated milk with heavy cream for a richer, creamier texture.
• Vegan version: Use plant-based butter and swap the evaporated milk for coconut milk or a plant-based cream.
• Spice it up: Add a pinch of red pepper flakes for a little heat.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the soup on the stovetop over medium heat, adding more broth or water if the soup thickens too much. Alternatively, you can microwave the soup until hot.

FAQs

1. Can I use white rice instead of wild rice?

While wild rice has a distinct flavor and texture, you can substitute with white rice in a pinch, though it will change the soup’s overall flavor.

2. Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth if you’re not following a vegetarian or vegan diet. It will add a different flavor profile to the soup.

3. Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for a few days and the flavors will continue to develop over time.

4. Can I freeze this soup?

You can freeze the soup, but the texture of the rice may change once reheated. To avoid mushy rice, freeze the soup without the rice and add freshly cooked rice when reheating.

5. How can I thicken this soup?

If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender or add more evaporated milk or a bit of flour to help thicken the broth.

6. Can I use a slow cooker to make this soup?

Yes, you can use a slow cooker. Simply add all the ingredients (including uncooked wild rice) and cook on low for 4-5 hours or until the rice is tender.

7. Can I use frozen vegetables in this soup?

You can substitute fresh vegetables with frozen ones, though fresh vegetables will add a better texture and flavor.

8. What can I use instead of evaporated milk?

You can substitute evaporated milk with heavy cream, half-and-half, or a plant-based alternative like coconut milk for a vegan version.

9. Can I add herbs other than thyme?

Yes, you can experiment with other herbs like rosemary, sage, or parsley to add more flavor to the soup.

10. Is this soup gluten-free?

Yes, this soup is naturally gluten-free, as it uses wild rice and vegetable broth, both of which are gluten-free. Be sure to use a gluten-free soy sauce or tamari if you add any.

Conclusion

Minnesota Wild Rice Soup is a cozy, comforting dish that showcases the rich, nutty flavors of wild rice. With its blend of vegetables and creamy broth, it’s the perfect soup to enjoy on a cold day or whenever you’re in the mood for something satisfying and wholesome. Whether you make it on the stovetop or in an Instant Pot, this recipe is sure to become a favorite in your home.

Print