Print

Cheesy Wild Rice Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Cheesy Wild Rice Soup is a creamy, hearty dish packed with nutty wild rice, tender vegetables, and rich, melty cheese. Perfect for chilly days, it’s a comforting and satisfying meal the whole family will love.

Ingredients

Scale

For the Soup Base

  • 1 cup wild rice, uncooked
  • 5 cups chicken or vegetable broth
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 3 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups milk (or half-and-half for extra creaminess)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper, to taste

For the Cheese

  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Optional Garnish

  • Fresh parsley, chopped
  • Crusty bread for serving

Instructions

1. Cook the Wild Rice

  1. Rinse the wild rice under cold water.
  2. In a medium pot, combine the wild rice with 4 cups of broth. Bring to a boil, then reduce the heat to low and simmer for 40–50 minutes, or until the rice is tender. Drain any excess liquid and set aside.

2. Sauté the Vegetables

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened.
  3. Stir in the garlic, thyme, and rosemary, and cook for 1 minute until fragrant.

3. Make the Soup Base

  1. Sprinkle the flour over the sautéed vegetables and cook for 2 minutes, stirring constantly.
  2. Gradually whisk in the remaining 1 cup of broth and the milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens (about 5–7 minutes).

4. Combine and Add Cheese

  1. Stir in the cooked wild rice and simmer for 5 minutes to blend the flavors.
  2. Remove the pot from the heat and slowly stir in the shredded cheddar and Parmesan cheese until fully melted and smooth.
  3. Season with salt and pepper to taste.

5. Serve

  1. Ladle the soup into bowls and garnish with fresh parsley if desired.
  2. Serve warm with crusty bread for dipping.

Notes

  • Make It Vegetarian: Use vegetable broth instead of chicken broth.
  • Protein Option: Add cooked, shredded chicken or diced ham for an extra hearty meal.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk to adjust the consistency.

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