Creamy Wild Rice Soup

🌾 Creamy Wild Rice Soup

(Skip roux and milk for a non-creamy soup)

Ingredients (4–6 servings):

• 1 cup uncooked wild rice (rinsed)
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups vegetable broth (or chicken broth if preferred)
• 1 tsp dried thyme
• 1 tsp dried rosemary (or 1 sprig fresh)
• 1 bay leaf
• 1 cup mushrooms, sliced (optional but recommended)
• 1 cup diced cooked chicken (optional, for non-vegetarian version)
• 1 cup coconut milk, oat milk, or heavy cream (for creaminess)
• 2 tbsp olive oil or butter
• 2 tbsp flour (or gluten-free flour) for thickening
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté veggies – In a large pot, heat olive oil or butter. Add onion, carrots, celery, and mushrooms. Cook about 5–7 minutes, until softened. Stir in garlic and cook 1 more minute.
2. Add rice & broth – Stir in wild rice, thyme, rosemary, bay leaf, and broth. Bring to a boil, then reduce to low. Simmer 45–50 minutes, until rice is tender.
3. Make a roux (for creaminess) – In a small pan, melt 2 tbsp butter or heat oil. Stir in flour to form a paste, cook 1–2 minutes. Slowly whisk in 1 cup of soup liquid until smooth. Return this mixture to the pot.
4. Finish the soup – Stir in coconut milk/oat milk (or cream) and cooked chicken (if using). Simmer 5–10 minutes more. Adjust salt & pepper.
5. Serve – Remove bay leaf, garnish with parsley, and enjoy warm with crusty bread.