When we’re feeling unwell, the first thing many of us do is turn to chicken noodle soup, but the fact of the matter is that it’s not the only soup that’s going to make you feel better. Our ‘Get Well’ Wild Rice soup makes a great alternative when you’re looking for a bowl of healing comfort. It’s brothy enough that it’s perfect for clearing some congestion and it’s got plenty of nourishing veggies to get you on your way to wellness, but it also has a touch of silky creaminess and tons of hearty, nutty flavor. (And it’s a great option to bring to your vegetarian or gluten-free friends when they need a little pick me up!)
Like many great soups before it, this one starts with the ‘holy trinity’ of onion, carrots, and celery, but we’ve also added some sliced mushrooms to lend their signature earthiness. From there, you add the broth and the rice, which just need to simmer until the rice is nice and tender.
You can use vegetable broth or chicken broth here, but we all know that the better the broth, the more healing it’s going to be for you, so choose homemade if you can. It’s a simple soup, so good broth goes a long way.
You can use straight wild rice or a wild rice blend; either way, you’re going to get that nice nutty flavor that sets it apart from other grains. It’s chewy and toothsome and has a comforting toastiness that runs throughout the whole soup.
A little thyme and bay leaf back up the nuttiness of the rice and just as it’s all done simmering, you stir in a bit of cream or half-and-half. It’s not enough to overwhelm the soup, but rather just enough to give the broth a silky touch. It’s a comforting and delicious blend of flavors, and even though it doesn’t rely on any meat at all, it’s a truly hearty soup that warms the soul.
'Get Well' Wild Rice Soup
Serves 6-8; 35 minutes
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, thinly sliced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 small white onion, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable stock
- 1 1/2 cups uncooked wild rice
- 1 bay leaf
- 1 cup half-and-half or heavy cream
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the mushrooms, onions, carrots, and celery, and cook until starting to soften, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Stir in chicken stock, rice, and bay leaf and bring to a boil. Reduce heat to medium-low and simmer until rice has cooked through, 25-30 minutes.
- Stir in heavy cream or half-and-half and thyme, season to taste with salt and pepper, and serve. Enjoy!
Recipe adapted from Gimme Some Oven.