Wild Rice Soup

Pat Duran


This is a quick and delicious soup with just enough sweet and nutty flavor that will have you saying, "more soup ,please."
Recipe idea from Saveur Magazine, but tweaked by me.
One of my daughter's favorite soups.

★★★★★ 1 vote
10 Min
45 Min
Stove Top


4 c
chicken broth
2 c
vegetable broth
2/3 c
long-grain/wild rice blend,uncooked
1 c
finely chopped onion
2 stalk(s)
celery and a few leaves chopped fine
2 tsp
minced garlic
2 c
cream or half and half
2 1/2 Tbsp
2 tsp
chopped fresh thyme leaves
1/2 tsp
chopped fresh basil
ground white pepper and kosher salt to taste
1/2 c
thinly sliced button mushrooms
2 Tbsp
maple syrup
sliced chives and chopped salted peanuts for garnish


1In a 4 quart soup pot, bring both broths and rice to a boil over medium-high heat. Cover and cook, stirring occasionally for 40 minutes.
Add onions,celery and garlic and continue cooking until rice is tender , about 10 minutes.
2In a small bowl, whisk the cream, cornstarch, thyme, basil, and pepper; whisk into soup. Add mushrooms and cook, stirring, until soup thickens, about 15 minutes.
3Stir in Maple syrup, salt and pepper. Serve and garnish with chopped chives and salted chopped peanuts.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: French