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There's something truly special about a hot bowl of wild rice soup that warms you right up from the inside. This smooth delight mixes the chewy, nutty wild rice with soft fall veggies, all floating in a thick, creamy base that'll make you forget all about the cold weather outside.
I stumbled onto this soup during an extra cold fall when I needed something both nutritious and comforting. Now my family asks for it almost every week throughout autumn, and it's become our favorite soup when friends come over for cozy dinners.
Key Ingredients
- Wild Rice: Go for shiny, dark grains marketed as true wild rice instead of mixed blends. The real stuff has an unmatchable nutty taste and chewy texture that defines this soup
- Sweet Potatoes: Pick solid, orange-fleshed ones for their natural sweetness and how they stay intact while they cook
- Mushrooms: New cremini or baby bella mushrooms add a wonderful earthiness that pairs beautifully with wild rice
- Old Bay Seasoning: This hidden gem brings a rich layer of warmth without drowning out the other tastes
- Coconut Milk or Heavy Cream: Whole-fat coconut milk makes a wonderfully smooth vegan base, while heavy cream gives you that classic richness
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Step-by-Step Cooking Guide
- Create Your Foundation
- Warm olive oil in a big Dutch oven over medium heat until it glistens. Cook diced onions for 5-7 minutes until they go clear and start to brown at the edges. Throw in minced garlic and cook one more minute until it smells good, always stirring so it won't burn.
- Layer Your Tastes
- Mix in cut celery, carrots, and sweet potatoes, cooking for 5 minutes until they begin to soften. Add in sliced mushrooms and wild rice, lightly toasting the rice to bring out its nutty flavor. Pour vegetable stock and Old Bay seasoning over everything, letting it come to a gentle bubble.
- Cook The Rice Just Right
- Turn heat low, put the lid on, and let it bubble for 45 minutes, stirring now and then. Check the rice - it should be soft but still have a bit of bite. If needed, cook more in 5-minute chunks until it feels just right.
- Make It Creamy
- For vegan folks: Stir coconut milk in and bubble for 10 minutes. For classic version: Mix butter and flour in another pan, whisk in warm milk until smooth, then blend into your soup.
- Last Touches Before Eating
- Add your favorite greens and cook until barely wilted. Sprinkle plenty of salt and fresh ground pepper. Let it sit for 5 minutes before you dish it up so all the flavors can mix together.
I grew up in Minnesota where wild rice was always around our house. My grandma would buy it from local gatherers, and watching her turn it into this heartwarming soup taught me to love this ingredient's special character and many uses.
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Even after making this soup for years, I'm still surprised how such basic ingredients can create something so satisfying. Whether you go for the vegan version or the traditional cream one, this soup just makes any fall day feel a little bit more cozy.
Frequently Asked Questions
- → Can I swap wild rice with a blend?
- You can, but keep in mind the cooking times may vary. Pure wild rice brings the best texture and flavor.
- → How do I make it non-vegan?
- Swap out coconut milk for half-and-half or prepare a cream base using butter, flour, and milk.
- → Why isn't there a slow cooker option?
- It doesn’t work well for this dish due to inconsistent results with liquid levels and timing.
- → Can I prepare it in advance?
- Sure, it reheats just fine! The rice might soak up extra liquid, so have more broth ready when warming it up.
- → What works instead of Old Bay seasoning?
- You can mix your own with celery salt, paprika, cayenne, and black pepper for a similar taste.