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Cheesy Wild Rice Soup recipe

  • Author: Caroline

Ingredients

Scale

    • For the Wild Rice:

        • 1 cup uncooked wild rice, rinsed thoroughly

        • 4 cups water or low-sodium chicken/vegetable broth (for cooking the rice)

        • 1/2 teaspoon salt (if using water to cook rice)

    • For the Soup Base (Mirepoix & Aromatics):

        • 3 tablespoons unsalted butter

        • 1 large yellow onion, finely chopped (about 1.5 cups)

        • 2 medium carrots, peeled and diced (about 1 cup)

        • 2 celery stalks, finely diced (about 1 cup)

        • 8 ounces cremini or button mushrooms, sliced or chopped (optional, but highly recommended for umami depth)

        • 3 cloves garlic, minced

    • For the Cheesy Cream Sauce:

        • 1/2 cup (1 stick) unsalted butter

        • 2/3 cup all-purpose flour

        • 6 cups low-sodium chicken broth or vegetable broth (warm)

        • 1.5 cups half-and-half or heavy cream (room temperature or slightly warmed)

        • 8 ounces sharp cheddar cheese, freshly grated (from a block for best melting)

        • 4 ounces Gruyère cheese, freshly grated (or use more cheddar, Monterey Jack, or Colby)

        • 4 ounces cream cheese, cut into cubes and softened (optional, for extra creaminess)

        • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)

        • 1 bay leaf

        • 1/2 teaspoon salt, or to taste

        • 1/4 teaspoon black pepper, or to taste

        • Pinch of nutmeg (optional, enhances creamy flavors)

        • Pinch of cayenne pepper (optional, for a very subtle kick)

    • Optional Additions & Garnish:

        • 1–2 cups cooked, shredded chicken (for a heartier, non-vegetarian version)

        • Fresh parsley or chives, chopped, for garnish

        • Croutons

        • Extra shredded cheese

Instructions

    1. Cook the Wild Rice:

        • In a medium saucepan, combine the rinsed wild rice, 4 cups of water (or broth), and 1/2 teaspoon salt (if using water).

        • Bring to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 45-55 minutes, or until the rice is tender and some grains have burst open.

        • Drain any excess liquid from the cooked wild rice and set it aside. Tip: Cooking the rice separately prevents it from absorbing too much of the soup’s broth later and becoming mushy.

    1. Sauté the Vegetables (Mirepoix & Mushrooms):

        • In a large Dutch oven or heavy-bottomed soup pot, melt 3 tablespoons of unsalted butter over medium heat.

        • Add the chopped onion, carrots, and celery. Sauté for 7-10 minutes, stirring occasionally, until the vegetables have softened.

        • If using mushrooms, add them to the pot now. Cook for another 5-7 minutes, until they release their liquid and begin to brown.

        • Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to burn the garlic.

    1. Create the Roux (Thickening Base):

        • Add the 1/2 cup (1 stick) of unsalted butter to the pot with the sautéed vegetables. Allow it to melt completely.

        • Sprinkle the 2/3 cup of all-purpose flour over the melted butter and vegetables. Stir constantly with a wooden spoon or whisk for 2-3 minutes. This cooks out the raw flour taste and creates a smooth paste (roux). The mixture will be thick.

    1. Build the Soup Base:

        • Gradually whisk in the 6 cups of warm chicken or vegetable broth, about 1 cup at a time. Ensure each addition is fully incorporated and smooth before adding the next. This gradual addition helps prevent lumps.

        • Once all the broth is added, bring the mixture to a gentle simmer, whisking frequently. Add the dried thyme (or fresh thyme) and the bay leaf.

        • Let the soup base simmer gently for 10-15 minutes, stirring occasionally, to allow it to thicken slightly and the flavors to meld.

    1. Add Dairy and Cheese (The Creamy Dream):

        • Reduce the heat to low. Slowly pour in the half-and-half or heavy cream, stirring constantly. Do NOT allow the soup to boil after adding the cream, as this can cause it to curdle.

        • Remove the pot from the heat (or keep on the lowest possible heat if your stove allows for very gentle warming).

        • Gradually add the freshly grated sharp cheddar and Gruyère cheese, a handful at a time, stirring gently and constantly until each addition is fully melted and incorporated before adding the next. This slow addition and gentle heat are crucial for a smooth, non-grainy cheese sauce.

        • If using cream cheese for extra richness, add the softened cubes now and stir until completely melted and smooth.

    1. Combine and Season:

        • Gently stir the cooked wild rice into the cheesy soup base.

        • If using cooked, shredded chicken, add it now.

        • Season the soup with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the optional pinch of nutmeg and cayenne pepper.

        • Taste the soup and adjust seasonings as needed. You may need more salt depending on the saltiness of your broth and cheese.

        • Remove the bay leaf before serving.

    1. Serve Warm:

        • Ladle the hot Cheesy Wild Rice Soup into bowls. Garnish with fresh parsley or chives, extra shredded cheese, or croutons, if desired.

Nutrition

  • Serving Size: one normal portion
  • Calories: 450-650

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Find it online: https://hereasyrecipes.com/cheesy-wild-rice-soup-recipe/