Minnesota Wild Rice Soup – Let me set the scene for you: it’s one of those bone-chilling days where no amount of fuzzy socks or oversized sweaters is enough. I’m in Minnesota, visiting a friend who’s lived there forever, and she insists we go to this tiny café she claims has the best wild rice soup. I’m skeptical. Wild rice? Soup? I mean, sure, sounds fine, but not exactly exciting, right?
Wrong. So wrong. One bite in, and I’m pretty sure I’ve found the meaning of life in a bowl. It was creamy, nutty, and somehow managed to feel both fancy and comforting at the same time. I remember thinking, Why don’t I make soup like this at home?
Fast forward to now, and after a few kitchen experiments (some successful, some… well, let’s not talk about those), this Minnesota Wild Rice Soup recipe has become a favorite. It’s hearty, vegetarian, and has that same magic balance of cozy and refined. Plus, it’s one of those recipes that just feels like a hug on a cold day.
Why You’ll Love This Minnesota Wild Rice Soup Recipe?
So why is this soup worth making ASAP? Let me tell you:
- It’s creamy without being too heavy. That half-and-half gives it just the right amount of richness.
- Wild rice is a game changer. If you’ve never cooked with it before, this is your chance. It’s nutty, slightly chewy, and way more interesting than regular rice.
- Vegetarian-friendly and still super hearty. Even your most carnivorous friends will love it.
- It’s versatile. Want to add chicken? Go for it. Extra veggies? Toss ’em in.
- Ready in under an hour. Because let’s be honest, we don’t always have time for soups that simmer all day.
Ingredient Notes:
Here’s what you’ll need to make this soup (and why it all works so well):
- Wild Rice: The star of the show. Its nutty flavor and slightly chewy texture make this soup stand out. Plus, it’s packed with nutrients.
- Olive Oil: Great for sautéing without overpowering the other flavors.
- Onion, Celery, and Garlic: The holy trinity of soup bases. They make the whole thing smell amazing right from the start.
- All-Purpose Flour: This is your thickener, giving the soup that perfect creamy consistency.
- Vegetable Broth: A rich, savory base that keeps the recipe vegetarian. If you’re not worried about that, chicken broth works too.
- Carrot and Almonds: Carrots add a subtle sweetness, while the almonds bring a little crunch for contrast.
- Half-and-Half: The secret to making this soup creamy and dreamy without going overboard.
- Red Pepper Flakes: Totally optional, but a pinch adds just the right amount of warmth.
Pro Tip: Cook your wild rice ahead of time, or use pre-cooked rice to save yourself some effort.
How To Make Minnesota Wild Rice Soup?
This soup is easier than it looks. Let’s break it down:
- Start with the Veggies:
Heat the olive oil in a big pot over medium heat. Toss in your onion, celery, and garlic, and let them cook until the onion turns translucent—about 5 minutes. This step is where the cozy smells start wafting through your kitchen. - Add the Flour:
Sprinkle the flour over the veggies and stir it in. Cook for 3 minutes. It might look a little clumpy, but don’t panic. This is what makes your soup thick and creamy later on. - Pour in the Broth:
Slowly add the vegetable broth, whisking as you go to avoid lumps. Turn up the heat until it starts to boil, then bring it back down to a simmer. Let it do its thing for about 10 minutes. - Mix in the Rice and Extras:
Stir in the cooked wild rice, grated carrot, almonds, and a pinch of red pepper flakes (if you’re feeling fancy). Let it simmer for another 5 minutes or so, just until the carrots are tender. - Finish with Half-and-Half:
Lower the heat and gently stir in the half-and-half. Warm it through, but don’t let it boil—you don’t want curdled soup! - Season and Serve:
Taste your masterpiece and add salt and pepper as needed. Serve it hot, and maybe sprinkle on a few extra almonds for garnish. It’s the little things, you know?
Storage Options:
Have leftovers? Lucky you. Here’s how to keep them fresh:
Want To Save This Recipe?
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Yes, you can freeze this soup! Just make sure it’s completely cooled first. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm it gently on the stovetop. If it’s thickened up too much, just add a splash of broth or half-and-half.
Variations and Substitutions:
This recipe is super flexible. Here are a few ideas to make it your own:
- Dairy-Free: Use coconut milk or cashew cream instead of half-and-half.
- Add Protein: Shredded chicken, turkey, or even chickpeas are great additions.
- More Veggies: Mushrooms, spinach, or bell peppers would all be delicious here.
- Nut-Free: Skip the almonds, or replace them with sunflower seeds for a similar crunch.
- Spice It Up: Double the red pepper flakes or add a dash of cayenne if you like a little heat.
What to Serve with Minnesota Wild Rice Soup?
This soup is a meal on its own, but it also pairs beautifully with:
- Crusty Bread: Perfect for dunking.
- A Simple Salad: Something crisp and tangy balances the richness of the soup.
- Cheese Plate: A few slices of sharp cheddar or gouda never hurt anyone.
- Wine: A light white like sauvignon blanc pairs perfectly.
Frequently Asked Questions:
Can I use regular rice instead of wild rice?
You can, but wild rice is really the star of the show here. It adds a flavor and texture you just don’t get with regular rice.
How far in advance can I make this?
This soup actually tastes better the next day, so feel free to make it ahead. Just reheat it gently to keep the cream from curdling.
Can I skip the almonds?
Sure! If you want the crunch without the nuts, try using sunflower seeds or even croutons as a topping.
So, what do you think? Ready to cozy up with a big bowl of this Minnesota Wild Rice Soup? It’s creamy, comforting, and just what you need on a chilly day. I’d love to hear how it turns out for you—drop me a comment or share your favorite tweaks!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Minnesota Wild Rice Soup Recipe
Ingredients
- ⅓ cup olive oil
- ¼ cup minced onion
- ½ cup diced celery
- 2 tablespoons minced garlic
- 1 cup all-purpose flour
- 6 cups vegetable broth
- 4 cups cooked wild rice
- 1 cup grated carrot
- ¼ cup sliced almonds
- 1 pinch red pepper flakes optional
- 2 cups half-and-half
- Salt and pepper to taste
Instructions
Prepare the Base:
- Heat the olive oil in a large pot over medium heat. Add the minced onion, diced celery, and garlic. Cook, stirring frequently, until the onion becomes soft and translucent, approximately 5 minutes.
Incorporate the Flour:
- Sprinkle the flour over the sautéed vegetables and stir to combine. Continue cooking for 3 minutes, allowing the flour to lightly brown. This creates a roux that will thicken the soup.
Add the Broth:
- Gradually pour in the vegetable broth while whisking continuously to ensure a smooth consistency. Increase the heat and bring the mixture to a gentle boil. Reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally.
Introduce the Wild Rice and Additions:
- Stir in the cooked wild rice, grated carrot, sliced almonds, and red pepper flakes, if using. Return the soup to a simmer and cook for an additional 5 minutes, or until the carrots are tender.
Incorporate the Half-and-Half:
- Lower the heat to prevent boiling, then gently stir in the half-and-half. Cook until the soup is heated through, ensuring the mixture remains smooth and creamy.
Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed. Serve immediately, garnished with additional almonds or fresh herbs, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
