Picture this: a chilly day in the US, a warm and comforting bowl of soup in your hands. This Wild Rice Soup recipe is a classic for a reason, it’s hearty, delicious, and even healthy! I’m excited to share my take on this favorite, complete with both stovetop and Instant Pot instructions. But here’s the twist: a smoky flavor that elevates this soup to a whole new level. Get ready to learn how to make a creamy, flavorful wild rice soup with a smoky twist, adaptable to different cooking methods and dietary needs!
Why You’ll Love This Smoky Wild Rice Soup Recipe
This isn’t your average wild rice soup. I’ve added a special touch to make it truly unforgettable.
Smoky Flavor: The unique smoky flavor profile comes from smoked paprika, the option to include roasted wild mushrooms, and a touch of liquid smoke, all working together to create a complex flavor.
Umami Richness: The smokiness beautifully enhances the earthy flavors of the wild rice and the savory notes of the vegetables. It’s pure comfort in a bowl.
Perfect for Cold Weather: This soup is incredibly comforting and hearty, making it the ideal meal on a cold day. The creamy texture combined with the smoky depth creates a satisfying experience.
Beginner-Friendly: It’s relatively easy to make, so even beginner cooks can whip this up without any hassle. The simple steps ensure success every time.
Adaptable Recipe: This soup is easily adaptable to different dietary needs, including vegetarian, vegan, and gluten-free diets. Simple swaps make it accessible to everyone.
Meal Prep Friendly: You can easily make this soup in advance, making it perfect for meal prepping. The flavors meld together even more as it sits!
Ingredients Needed
- 1 cup uncooked wild rice
- 2 tablespoons butter
- 2 stalks of celery, chopped
- 1 medium yellow onion, chopped
- 2 large carrots, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme, stem removed
- 3 cups vegetable broth
- 1 cup evaporated milk
- Salt to taste
- 2 cups of water, only if using the Instant Pot Method
Ingredient Notes & Substitutions
Let’s talk ingredients. Here are a few notes and substitutions to help you customize this wild rice soup to your liking.
Wild Rice: There are different types of wild rice – true wild rice and cultivated varieties. True wild rice has a nuttier flavor and can take longer to cook. Be sure to rinse the rice thoroughly before cooking to remove any starch, which can prevent a mushy texture. You can learn more about the different types of wild rice on the Healthline website.
Vegetable Broth: Using a good-quality vegetable broth is key. I recommend low-sodium to control the salt level. Homemade broth will always provide the best flavor, but store-bought works just fine. Mushroom broth can also enhance the umami.
Evaporated Milk: For a vegan version, you can substitute the evaporated milk with coconut milk or cashew cream. For a non-dairy alternative closer to the texture of evaporated milk, try Ripple half and half.
Butter: For a vegan option, use olive oil or a vegan butter alternative like Earth Balance.
Smoked Paprika: Smoked paprika adds a wonderful smoky flavor. If you want a different kind of smoky heat, try chipotle powder. Remember that smoked paprika can vary in intensity, so start with less and add more to taste. More information about smoked paprika can be found on Wikipedia.
How to Make Wild Rice Soup
Here’s how to bring this delicious smoky wild rice soup to life, both on the stovetop and in the Instant Pot!
Stovetop Instructions
- Cook the rice: Cook the wild rice according to the package directions. This typically involves simmering it in water until it’s tender and the grains have split open.
- Sauté the aromatics: In a large pot, melt the butter over medium heat for about 30 seconds. Add the celery, onion, and carrots and cook for five minutes, stirring frequently, until softened but not browned. This develops their flavor without making them bitter.
- Add garlic and thyme: Add the minced garlic and fresh thyme and continue to cook for another minute, until fragrant. Be careful not to burn the garlic.
- Simmer the soup: Pour in the vegetable broth and bring the mixture to a boil. Then, reduce the heat to a simmer and cook for 15 minutes to allow the flavors to meld together beautifully.
- Remove thyme: Take out the thyme stems from the pot.
- Finish the soup: Add the cooked wild rice, evaporated milk, and salt to the pot. If your rice isn’t ready yet, simply turn off the heat of your soup pot and then resume cooking once the rice is ready to be added.
- Heat through: Cook over low-medium heat until everything is heated through. Remember that the rice will continue to absorb the broth as it sits, so if it gets too thick, add ½ cup of water and stir until you reach your desired consistency.
- Season: Add additional salt to taste, if needed.
Instant Pot Instructions
- Sauté the aromatics: Add the butter to the Instant Pot and set it to the sauté function. Once the butter has melted, add the onion, celery, and carrots. Stir until they are coated with butter and sauté for 4 minutes, stirring frequently.
- Add garlic and thyme: Add the minced garlic and fresh thyme and continue to sauté for 1 minute until fragrant.
- Pressure cook: Add the uncooked wild rice, vegetable broth, and 2 cups of water to the pressure cooker.
- Cook: Cook on manual (high pressure) for 35 minutes, then allow for a natural pressure release. Once it is fully depressurized, remove the lid.
- Finish: Let the soup cool for 5-10 minutes, then stir in the evaporated milk and add salt to taste.
Getting the Perfect Rice: Wild Rice Cooking Guide
Cooking wild rice perfectly is key to a great soup. Here are a few methods to ensure your rice is never mushy.
Stovetop Method
Rinse the wild rice thoroughly under cold water. In a saucepan, combine 1 cup of wild rice with 3 cups of water or broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for 45-60 minutes, or until the rice is tender and the grains have split open. Drain any excess water before adding to the soup.
Rice Cooker Method
Rinse the wild rice. Add 1 cup of wild rice and 3 cups of water or broth to the rice cooker. Use the brown rice setting, if available, or the regular setting. Cook until the rice is tender, about 45-60 minutes. Ensure excess water is drained.
Instant Pot Method
Rinse the wild rice. Add 1 cup of wild rice and 3 cups of water or broth to the Instant Pot. Cook on high pressure for 35 minutes, followed by a natural pressure release. This helps prevent the rice from becoming mushy. Drain any excess liquid before use.
Tips for Perfect Texture
To prevent mushy wild rice, avoid overcooking it. Rinsing the rice thoroughly before cooking removes excess starch, helping the grains stay separate. Use the correct water ratio; too much water will result in mushy rice.
Pro Tips & Troubleshooting
Pro Tips
- Use high-quality vegetable broth for the best flavor.
- Roast wild mushrooms separately for a deeper, more intense smoky flavor if you are incorporating them. Roasting intensifies their natural umami.
- Don’t skip the smoked paprika! It’s key to the unique smoky flavor.
- Adjust the amount of liquid smoke to your preference.
- Sauté the mirepoix (celery, onion, carrots) until softened but not browned for optimal texture and flavor.
- If the soup is too thick, add more broth or water to reach the desired consistency.
- For a richer flavor, use a combination of vegetable broth and mushroom broth.
- If you like a thicker soup, use an immersion blender to blend a portion of the soup before adding the wild rice. If you want more inspiration, check out this creamy vegetable soup recipe!
Common Mistakes to Avoid
- Overcooking the wild rice, which can result in a mushy texture. Follow cooking times carefully.
- Not rinsing the wild rice before cooking, which can make the soup starchy.
- Using too much liquid smoke, which can overpower the other flavors.
- Adding the evaporated milk too early, which can cause it to curdle. Add it at the end of the cooking process.
- Not seasoning the soup adequately. Taste and adjust the salt level as needed.
- Skipping the sautéing step for the aromatics, which helps to develop their flavor.
- Letting the soup sit for too long before serving, as the rice will continue to absorb the broth.
Serving & Storage
Serving Ideas
- Serve the soup with crusty bread, such as olive oil bread or vegan beer bread, for dipping.
- Pair it with a side salad, such as a spicy kale salad, for a balanced meal.
- Garnish with fresh herbs, such as thyme or parsley, or a dollop of vegan sour cream.
- The soup can be served hot or warm, depending on preference.
- Add croutons for texture.
Storage and Make-Ahead
- Store leftover soup in the refrigerator for up to 3-4 days in an airtight container.
- Freeze the soup for longer storage (up to 2-3 months). Cool completely before freezing and use freezer-safe containers.
- Reheat the soup on the stovetop or in the microwave, adding more broth or water if needed to reach the desired consistency.
- This soup can be made ahead of time and stored in the refrigerator or freezer until ready to serve. The flavors will actually develop more as it sits. Speaking of storing for later, this soup is perfect for a hearty winter meal.
Conclusion
This Smoky Wild Rice Soup recipe is not only easy to make but also delivers a delicious and unique smoky flavor. It’s adaptable to various dietary needs, making it a versatile addition to your recipe collection. Don’t be afraid to experiment with your own variations, such as adding different vegetables or proteins. Even if you’re a beginner cook, this recipe is straightforward and easy to follow. Click here for more delicious soup recipes.
FAQ
Here are some frequently asked questions about wild rice soup:
What is wild rice and why is it used in this soup? Wild rice is a grain native to North America, known for its nutritional benefits and unique chewy texture and nutty flavor, which adds depth to the soup.
How can I make this soup vegan or dairy-free? Substitute the evaporated milk with coconut milk, cashew cream, or Ripple half and half. Replace butter with olive oil or vegan butter.
What’s the best way to prevent the wild rice from becoming mushy? Rinse the rice thoroughly before cooking, use the correct water ratio, and avoid overcooking it.
What are some good side dishes to serve with this soup? Crusty bread, salads, and other complementary dishes like roasted vegetables or a light sandwich pair well with wild rice soup.
How long can I store leftover wild rice soup? You can store leftover wild rice soup in the refrigerator for 3-4 days or in the freezer for 2-3 months.
Can I add meat to this recipe, and how would I adjust the cooking time? Yes, you can add cooked chicken, sausage, or beans. Add them during the last 15 minutes of cooking to heat through.
What type of vegetable broth is best for this soup? Low-sodium vegetable broth is ideal as it allows you to control the salt level. Homemade broth is always a great option. You can also use mushroom broth for a deeper, umami flavor.
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Smoky Wild Rice Soup Recipe (Easy & Delicious!)
Ingredients
Method
- Cook the wild rice according to the package directions. This typically involves simmering it in water until it's tender and the grains have split open.
- In a large pot, melt the butter over medium heat for about 30 seconds. Add the celery, onion, and carrots and cook for five minutes, stirring frequently, until softened but not browned.
- Add the minced garlic and fresh thyme and continue to cook for another minute, until fragrant. Be careful not to burn the garlic.
- Pour in the vegetable broth and bring the mixture to a boil. Then, reduce the heat to a simmer and cook for 15 minutes to allow the flavors to meld together beautifully.
- Take out the thyme stems from the pot.
- Add the cooked wild rice, evaporated milk, and salt to the pot. If your rice isn’t ready yet, simply turn off the heat of your soup pot and then resume cooking once the rice is ready to be added.
- Cook over low-medium heat until everything is heated through. Remember that the rice will continue to absorb the broth as it sits, so if it gets too thick, add ½ cup of water and stir until you reach your desired consistency.
- Add additional salt to taste, if needed.
- Add the butter to the Instant Pot and set it to the sauté function. Once the butter has melted, add the onion, celery, and carrots. Stir until they are coated with butter and sauté for 4 minutes, stirring frequently.
- Add the minced garlic and fresh thyme and continue to sauté for 1 minute until fragrant.
- Add the uncooked wild rice, vegetable broth, and 2 cups of water to the pressure cooker.
- Cook on manual (high pressure) for 35 minutes, then allow for a natural pressure release. Once it is fully depressurized, remove the lid.
- Let the soup cool for 5-10 minutes, then stir in the evaporated milk and add salt to taste.
Notes
Lia Monet is a food blogger, recipe developer, and the founder of EasyAsMeals, a food blog focused on easy recipes, quick dinners, and everyday home cooking. She creates tested, family-friendly recipes using simple ingredients to help busy families cook affordable and delicious meals at home.
