Description
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
Units
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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
- Rinse the wild rice under cold water.
- 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
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened.
- Stir in the garlic, thyme, and rosemary, and cook for 1 minute until fragrant.
3. Make the Soup Base
- Sprinkle the flour over the sautéed vegetables and cook for 2 minutes, stirring constantly.
- 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
- Stir in the cooked wild rice and simmer for 5 minutes to blend the flavors.
- Remove the pot from the heat and slowly stir in the shredded cheddar and Parmesan cheese until fully melted and smooth.
- Season with salt and pepper to taste.
5. Serve
- Ladle the soup into bowls and garnish with fresh parsley if desired.
- 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.