What is wild rice and how is it different from regular rice?

Wild rice is an aquatic grass primarily grown in regions like Minnesota. Unlike common white or brown rice, wild rice has a firmer, chewier texture that holds up well in soups without becoming mushy. It has a nutty flavor and is not botanically related to traditional rice varieties, making it unique in both taste and texture.

Can I make wild rice soup vegan or dairy-free?

Yes, wild rice soup can be easily adapted to be vegan or dairy-free. Substitute evaporated milk with coconut milk or a plant-based half and half alternative. Instead of butter, use olive oil or vegan butter substitutes to sauté the vegetables. These swaps maintain creaminess and flavor while keeping the soup plant-based.

How should I cook wild rice to use in wild rice soup?

Cook wild rice separately before adding it to the soup for best results. Follow package instructions to cook it on the stovetop or in a rice cooker until tender but still slightly chewy. This prevents the rice from overcooking and becoming too soft in the soup. You can also prepare wild rice in advance and refrigerate it for 1-2 days.

What is evaporated milk and why is it used in wild rice soup?

Evaporated milk is canned milk with about 60% of its water content removed, offering a creamy texture without the full fat of cream. It enhances the soup’s richness while keeping it lighter in calories and fat. This makes it ideal for achieving a creamy broth without making the soup too heavy.

How do I store leftover wild rice soup to keep it fresh?

Store leftover wild rice soup in an airtight container in the refrigerator for up to 5 days. When reheating, add a little water or broth to loosen the texture, as the soup tends to thicken after cooling. Avoid freezing the soup if it contains dairy, since freezing can cause the milk to separate and affect the texture.

Wild Rice Soup Recipe With Hearty Ingredients And Creamy Texture

Ingredients

Scale

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 with stems removed

3 cups vegetable broth preferably chicken-style

1 cup evaporated milk or substitute with coconut milk or dairy-free half & half for a vegan option

salt to taste

2 cups water only for the Instant Pot method

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Instructions

1-Cook 1 cup uncooked wild rice separately according to package instructions until tender.

2-Melt 2 tablespoons butter in a large pot over medium heat.

3-Add 2 stalks chopped celery, 1 medium chopped yellow onion, and 2 large chopped carrots. Cook for five minutes while stirring.

4-Add 4 cloves minced garlic and 1 teaspoon fresh thyme (stems removed). Cook for one more minute.

5-Pour in 3 cups vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.

6-Remove thyme stems. Stir in cooked wild rice, 1 cup evaporated milk, and salt to taste. Heat through on low to medium heat.

7-Add water if too thick, and adjust seasoning as needed.

1-Set the pot to sauté and melt 2 tablespoons butter.

2-Add chopped onion, celery, and carrots, sautéing for four minutes until coated.

3-Add minced garlic and thyme, sauté for one more minute.

4-Add uncooked wild rice, vegetable broth, and 2 cups water.

5-Cook on manual setting for 35 minutes.

6-Release pressure immediately to avoid overcooking the rice.

7-After sitting for 5-10 minutes, stir in evaporated milk and salt to taste.

Notes

🍲 Use fresh thyme for best flavor, but dried thyme works as a convenient substitute.
⏲️ Be sure to release the Instant Pot pressure immediately after cooking to prevent mushy rice.
🥄 Adjust soup thickness by adding water or broth to your preference.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 45 minutes
Cook Time: 45 minutes
Category: Soup
Method: Simmering, Sautéing
Cuisine: American, Midwestern
Diet: Vegetarian option available, Gluten Free

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 3 g
Sodium: 430 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 20 mg