Minnesota Wild Rice Soup

Serves 6-8 Note about the wild rice: I prefer the wild rice to cook longer and pop open, exposing the white inside of the grain. To accomplish this I continue to periodically add an extra cup of water to the pan during the cooking process until this happens. Once the rice pops I then simmer the rice until all the liquid is absorbed. Be careful not to let the pan cook dry. It’s easy to burn rice if you’re not watching. Rice cooking is stinky and takes an hour or more. This step can be done in advance. Sometimes I make extra rice and freeze it for future use.

Minnesota Wild Rice Soup

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups cooked Wild Rice (½ cup uncooked)

  • 2

    T Butter

  • 3

    T Minced Onion

  • ¼

    C Flour

  • 4

    C Chicken Stock

  • 1

    C Diced Chicken (I use rotisserie, if possible)

  • ¾

    C Grated Carrots

  • ½

    C Finely Chopped Canned Mushrooms

  • 1

    C Half & Half

  • 2

    T Dry Sherry (optional)

  • 3

    T Chopped Slivered Almonds, Chopped Parsley or Chives (optional toppings)


In a heavy pot, cook rinsed wild rice according to package instructions. Set rice aside. In a large stockpot, melt butter and sauté onions over medium heat until tender. Wisk in flour with until smooth. Gradually add the broth, continuing to stir constantly to avoid lumps. Stir in rice, chicken, carrots and mushrooms. Simmer soup for 30 minutes with lid securely in place. Add in ½ and ½ and sherry. Heat to serving temperature.


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