If you’ve ever craved a cozy, comforting soup that feels like a warm hug in a bowl, this Minnesota Wild Rice Soup Recipe is exactly what you need. I absolutely love how this turns out—it’s rich, creamy, and packed with wholesome textures from wild rice and fresh veggies. Whether it’s a chilly evening or a casual family dinner, this soup fits right into those moments when you want something both satisfying and soothing.
What makes this Minnesota Wild Rice Soup Recipe special is its balance of flavors and how versatile it is. I discovered this trick when I first tried adding evaporated milk instead of heavy cream—it adds creaminess without weighing you down. Plus, whether you use the stovetop or Instant Pot, you’ll find that the process is pretty straightforward, making it a great addition to your regular recipe rotation.
Why You’ll Love This Recipe
- Hearty and Nutritious: Wild rice brings a unique, nutty flavor plus plenty of fiber to keep you full and satisfied.
- Creamy Without Heavy Cream: Using evaporated milk adds richness while keeping the soup light enough for everyday meals.
- Flexible Cooking Methods: Whether you prefer stovetop or Instant Pot, this soup adapts perfectly to your kitchen style.
- Perfect for Any Season: It’s comforting enough for winter evenings but fresh enough for a springtime lunch.
Ingredients You’ll Need
The ingredients for this Minnesota Wild Rice Soup Recipe come together simply yet deliver big on flavor. I love that the fresh veggies, herbs, and wild rice complement each other perfectly, plus the evaporated milk brings the whole bowl to cozy creaminess. When shopping, try to get fresh thyme and quality vegetable broth to extract maximum taste.
- Wild rice: Look for uncooked wild rice—you’ll cook it separately for best texture.
- Butter: Adds warmth and helps soften the vegetables beautifully.
- Celery: Provides a subtle crunch and fresh flavor.
- Yellow onion: Gives a sweet depth; I often use yellow for its balance.
- Carrots: Bring a natural sweetness that balances the savory notes.
- Garlic: A must for that aromatic foundation in the soup.
- Fresh thyme: Adds a herbaceous touch—make sure to remove stems before serving.
- Vegetable broth: Use a good quality broth to keep the soup flavorful but light.
- Evaporated milk: The secret to creaminess without heaviness.
- Salt: To taste—season gradually as the soup develops.
- Water (only for Instant Pot method): Essential for pressure cooking to avoid scorching.
Variations
I love experimenting with this Minnesota Wild Rice Soup Recipe—sometimes I add cooked shredded chicken to turn it into a heartier meal or swap vegetable broth for chicken broth depending on what I have on hand. Feel free to make this recipe your own by tweaking the herbs or veggies based on the season; the soup is forgiving and adapts well.
- Adding Protein: My family goes crazy for when I toss in leftover rotisserie chicken for an easy boost.
- Dairy-Free Version: Substitute evaporated milk with coconut milk for a creamy, allergy-friendly twist I recently tried.
- Vegetable Boost: I sometimes add mushrooms or kale for extra texture and nutrition.
- Spice It Up: Adding a pinch of cayenne or smoked paprika gives the soup a subtle kick that wakes up the flavor.
How to Make Minnesota Wild Rice Soup Recipe
Step 1: Cook the Wild Rice
Start by cooking the wild rice according to the package instructions—this usually means simmering it in plenty of water until the grains are tender but still have a bit of chew. I like to set a timer so I don’t overcook it; wild rice can become mushy if you let it go too far. Drain any excess water and set the rice aside while you prep the rest of the soup.
Step 2: Sauté the Vegetables
In a large pot over medium heat, melt the butter just until it starts to foam—about 30 seconds. Then add chopped celery, onion, and carrots. Cook them for about five minutes, stirring often until they’re softened but not browned. After that, stir in the minced garlic and fresh thyme leaves and cook for another minute—it’s during this stage the base flavors really start to build.
Step 3: Simmer the Broth
Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook uncovered for about 15 minutes. This is the sweet spot for melding those rich vegetable and herb flavors. Before moving to the next step, be sure to fish out and discard the thyme stems to avoid any bitter bites later on.
Step 4: Finish the Soup
Once the broth has simmered and the flavors are well blended, stir in the cooked wild rice and evaporated milk. Add salt to taste and heat the soup over low-medium heat just until everything is warmed through. A little tip: if you let the soup sit before serving, it thickens as the rice absorbs the liquid, so simply stir in a splash of water to get it back to your preferred consistency. Adjust salt as needed and enjoy!
Pro Tips for Making Minnesota Wild Rice Soup Recipe
- Perfect Wild Rice Texture: Rinse your wild rice before cooking to remove dust, and don’t overcook it; it should hold a slight bite.
- Building Flavor Layers: Sauté the vegetables slowly to develop sweetness and depth rather than rushing them.
- Adjusting Thickness: If the soup thickens too much after resting, stir in warm water gradually instead of broth for better control.
- Instant Pot Timing: Don’t let the soup stay warm under pressure cooking mode after the timer—release pressure promptly to avoid soggy rice.
How to Serve Minnesota Wild Rice Soup Recipe
Garnishes
When I serve this soup, I love to sprinkle fresh chopped parsley or chives on top—it adds a burst of color and a fresh, bright flavor. Sometimes, a little drizzle of good olive oil or a few cracked black peppercorns take it to the next level. Grated parmesan can also be a lovely finish if you want an extra savory touch.
Side Dishes
My go-to pairing for this Minnesota Wild Rice Soup Recipe is crusty bread or warm dinner rolls—they’re perfect for soaking up the creamy broth. A simple green salad with a tangy vinaigrette balances the richness, making it a well-rounded meal. Sometimes, I add roasted root vegetables on the side to complement the soup’s earthy flavors.
Creative Ways to Present
For special occasions, I like serving this soup in hollowed-out mini pumpkins or large acorn squash halves—it looks stunning and adds a subtle roasted flavor. Another fun idea is pouring it into wide mugs and topping with a thyme sprig for a cozy, rustic vibe during fall gatherings. Presentation makes a difference when you want to impress but keep it homey.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Minnesota Wild Rice Soup in an airtight container in the fridge for up to 3 days. Just a heads-up—wild rice absorbs broth as it sits, so the soup might thicken overnight. You can easily fix this by stirring in a bit of warm water when reheating to bring back the perfect consistency.
Freezing
Freezing is totally doable with this soup, but I recommend freezing before adding the evaporated milk to preserve the creaminess. Freeze in portions for convenience, then add the milk when reheating. I’ve found this keeps the flavor fresh, and the texture stays great without separating.
Reheating
When I reheat this soup, I do it gently over medium-low heat while stirring frequently to prevent scorching. Adding a splash of water or broth as I heat helps loosen it up. Avoid boiling after adding evaporated milk to keep it from curdling—slow and steady wins the race here!
FAQs
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Can I use a different type of rice in the Minnesota Wild Rice Soup Recipe?
While you can substitute other rices, wild rice gives this soup its signature nutty flavor and chewy texture. Using white or brown rice may change the taste and consistency, but short-grain brown rice can be a good alternative if wild rice is hard to find.
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Is this Minnesota Wild Rice Soup Recipe suitable for vegetarians?
Absolutely! This recipe uses vegetable broth, making it perfect for vegetarians and even vegans if you substitute the butter and evaporated milk with plant-based alternatives.
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Can I make Minnesota Wild Rice Soup Recipe in an Instant Pot?
Yes, the recipe includes Instant Pot instructions. Just be sure to add the extra water and release the pressure promptly after cooking to avoid mushy wild rice.
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How do I prevent the soup from becoming too thick?
If the soup thickens too much as it sits, stir in warm water or broth a little at a time to thin it to your liking before serving or reheating.
Final Thoughts
This Minnesota Wild Rice Soup Recipe has become one of my trusted go-to recipes for any time I want something hearty, wholesome, and comforting without a ton of fuss. I hope you enjoy how its creamy texture and earthy flavors come together as much as my family does. Once you try making it yourself, I bet you’ll keep it on your menu rotation just like I do—it’s like a little taste of the Midwest in every spoonful.
Print
Minnesota Wild Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 cups
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Minnesota Wild Rice Soup combines nutty wild rice with sautéed vegetables and creamy evaporated milk for a hearty, flavorful dish perfect for chilly days. With options for stovetop and Instant Pot cooking, this versatile soup is easy to prepare and delivers warm, satisfying flavors in under an hour.
Ingredients
Base Ingredients
- 1 cup uncooked wild rice
- 3 cups vegetable broth
- 1 cup evaporated milk
- Salt to taste
Vegetables and Aromatics
- 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
Additional for Instant Pot Method
- 2 cups of water
Instructions
- Cook Wild Rice (Stovetop): Prepare the wild rice according to package directions until tender, then set aside.
- Sauté Vegetables (Stovetop): In a large pot, melt the butter over medium heat for about 30 seconds. Add the chopped celery, onion, and carrots and cook, stirring frequently, for approximately 5 minutes until softened.
- Add Garlic and Thyme (Stovetop): Stir in the minced garlic and fresh thyme and cook for an additional 1 minute until fragrant.
- Add Broth and Simmer (Stovetop): Pour in the vegetable broth and bring the mixture to a boil. Then reduce heat to low and let it simmer for 15 minutes. Remove the thyme stems afterward.
- Combine Rice and Milk (Stovetop): Add the cooked wild rice, evaporated milk, and salt to the pot. Heat over low-medium heat until thoroughly warmed. If the soup thickens too much as it rests, stir in ½ cup water to adjust consistency and add more salt if needed.
- Prepare Soup (Instant Pot): Add butter to the Instant Pot and select the sauté function. Once melted, add onion, celery, and carrots and sauté for 4 minutes, stirring frequently until coated with butter and softened.
- Add Aromatics (Instant Pot): Stir in garlic and thyme and sauté for 1 more minute.
- Add Rice and Liquids (Instant Pot): Add uncooked wild rice, vegetable broth, and 2 cups of water to the Instant Pot pot.
- Pressure Cook (Instant Pot): Seal the Instant Pot lid and cook on manual high pressure for 35 minutes. When done, carefully release the pressure fully and remove the lid.
- Finish Soup (Instant Pot): Let the soup cool for 5-10 minutes. Stir in evaporated milk and season with salt to taste before serving.
Notes
- If using a pressure cooker, ensure you fully depressurize after cooking to prevent the wild rice from becoming soggy due to residual heat keeping the soup warm.
- Adjust soup consistency by adding water if it thickens too much after resting.
- You can substitute vegetable broth with chicken broth if preferred, but keep the recipe vegetarian by using vegetable broth.
- Fresh thyme enhances flavor, but dried thyme can be substituted at 1/3 the quantity.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
