Wild Rice Soup

Wild Rice Soup

Wild Rice Soup

Woo hoo I can hear you saying. It’s another soup recipe. Yes! I know. I make a lot of soup (careful readers might note that this blog is composed almost entirely of soup and pasta recipes that some dessert dances by). This fact was recently driven home to me by my children. They were playing restaurant with some of my pans and their play food. I asked, what are you making? They replied, “soup of course” Right, soup again. But soup is nutritious, cheap and can be frozen and reheated for lunch. Plus, sometimes my children even eat it. Today’s soup features wild rice which actually isn’t rice at all. It’s the seed of a grass plant from Minnesota, but grass or rice it makes a tasty, cozy wintery soup.

The “standard” recipe I use is below. A couple of caveats. First, I rarely use leeks because I don’t regularly have them on hand. I keep them in the recipe because they make excellent soup when I do have them. Onion make a perfectly serviceable substitute. Second, I try to use the minimum of cream in the recipe so it is never too rich. However, if you like it richer you could easily and tastily double the amount of cream called for below. Finally, as ever my sweet wine of choice is rice wine because I always have it on hand for Chinese cooking. However, if you have sherry or something else, use it instead. It’s all good, at least in my kitchen.

Serves 6

Reheats: Well

Freezes: Beautifully

Kid Friendly Tasks: Carrot taster


  • 2 tbsp Butter
  •  3 Carrots, diced (1 c)
  •  2 Leeks, white and light green parts finely diced (2.5 c) OR 1 large Onion, diced
  •  2 Celery Stalks, diced
  •  ¼ c flour
  •  2 quarts Chicken Broth
  •  ¾ c Wild Rice
  •  Salt to taste
  •  ½ c Cream
  •  3 Tbsp Sherry or other sweet wine (I used rice wine)
  •  1 tbsp Dried Parsley


  1. Heat butter over medium heat. Add carrots, leeks/onion, and celery. Cook until softened, about 5 minutes.
  2. Reduce heat to low and add flour, stirring constantly for about two minutes or so.
  3. Add broth, wild rice, parsley and salt if needed. Simmer 45min-1 hr.
  4. Turn off heat. Add cream and sherry.


Wild Rice Soup

Wild Rice Soup


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