Easy Creamy Wild Rice Soup Recipe

This wild rice soup is thick and creamy, like the kind you'd find at a western-style supper club. It's the best because of my special ingredients!

– 1/2 cup butter – 4 carrots, peeled and diced – 4 stalks celery, diced (use those inner leaves, too!) – 1 onion, peeled and diced – 3 cloves garlic, minced – 1/4 cup all purpose flour – 1/4 cup dry Sherry – 32 ounces chicken broth or stock – 1 bunch fresh thyme, tied with kitchen twine – 4 cups cooked wild rice (see cooking instructions in the recipe notes) – salt and fresh cracked black pepper – 12 ounce can evaporated milk – 1/2 cup half and half



Melt butter in a large Dutch oven or soup pot. Cook the carrots, celery, and onion over medium heat for 10 minutes, turning often, until transparent.

Step 1

Step 2

 Add garlic after 5 minutes. Just sauté the veggies, not brown them. Stir in the flour and heat for another minute or two without browning.

Step 3

Stir in the Sherry, then add the broth and thyme bundle and bring to a slow boil, stirring regularly.

Step 4

Add cooked rice and a teaspoon of salt and pepper. Cover and boil 5 minutes gently. Ensure the pan is simmering rather than boiling by checking it periodically.

Step 5

Remove thyme bundle, add evaporated milk, and heat. Season to taste. Cool and chill the soup overnight. You can also enjoy immediately.

Also See

Best Smoky Sweet Potato Soup Recipe