Wild Rice Soup - DFM

Wild Rice Soup


15 min.


45 min.

Serving Size

10 servings

Great Tastes of Manitoba 2022-2023


2 Tbsp (30 mL) unsalted butter
5 medium carrots, chopped
5 celery stalks, chopped
½ onion, chopped
4 garlic cloves, minced
1 cup (250 mL) uncooked wild rice, rinsed
8oz fresh mushrooms, sliced
6 cups (1500 mL) low sodium chicken broth
1 tsp (5 mL) poultry seasoning
½ tsp (2 mL) dried thyme
1 tsp (5 mL) salt

1/2 cup (125 mL) unsalted butter
1/2 cup (125 mL) all-purpose flour
2 cups (500 mL) 2% milk
Up to 2 cups additional milk or water



In a large saucepan or soup pot, melt butter over medium heat. Add onion, celery, carrots and garlic and cook, stirring, until tender, about 3-4 min. To the same sauce pan gradually stir in the wild rice, chicken broth, mushrooms, poultry seasoning, thyme and salt. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables and rice are tender, about 30-40 minutes.


In a medium saucepan, melt butter and add the flour. Let the mixture bubble for 1 minute. Slowly whisk in the milk until a thick, creamy mixture forms (roux). Add roux to the soup and stir to combine. Add extra chicken broth to thin soup as desired. Season with salt and pepper to taste.


Rinsing rice under cold water before cooking is recommended as it removes the surface starch that can cause rice to clump together or get ‘gummy’ as it cooks.