Whenever the temperature drops, this is the soup I reach for. The first time I tasted true Minnesota wild rice was on a trip years ago, and that nutty, chewy texture stuck with me. This recipe captures everything I love about a cold-weather soup: warm, cozy, creamy, and full of simple vegetables that come together in the easiest way. Even though it’s vegetarian, it has a depth that feels hearty enough for dinner, and the leftovers reheat beautifully the next day—something I always appreciate on busy weeks.
Soup Ingredients
I keep most of these ingredients in my kitchen already, which makes this soup one of those comforting staples you can throw together without much planning.
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Wild rice
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Butter
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Celery
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Onion
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Carrots
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Garlic
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Vegetable broth
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Thyme
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Evaporated milk
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Salt
I rely on wild rice here because it stays pleasantly chewy instead of turning mushy. It holds up beautifully in a creamy broth, which is why this soup has become one of my winter favorites.
What Is Wild Rice?
I remember the first time someone explained to me that wild rice isn’t actually rice—it’s a grain from aquatic grass. Once you cook it, you’ll notice the difference right away. It keeps its bite, and it brings a deep, earthy flavor that makes this soup feel more special than the usual rice-based versions. It’s grown largely in Minnesota, which is why you see it highlighted so often in Midwestern cooking.
What Is Evaporated Milk?
Evaporated milk is something I didn’t reach for often until I fell in love with this recipe. It adds richness without feeling heavy the way cream sometimes can. It gives the broth that silky texture that makes you want another spoonful immediately. For a dairy-free version, a plant-based half-and-half works surprisingly well.
How to Make This Soup on the Stovetop
On the stove, the easiest approach is to cook the rice separately. It takes longer than white or brown rice, so starting it on its own helps the rest of the soup come together smoothly. I usually get the rice going in my cooker, then sauté the vegetables until they soften and begin to smell cozy. Once everything is simmering together, the rice gets folded in at the end.
How to Make This Soup in an Instant Pot
When I’m short on time, I turn to the Instant Pot. Everything—rice included—goes in at once. It’s a true “set it and walk away” situation. Since the rice absorbs a lot of liquid, I add a bit more broth than I would on the stovetop. Once the timer goes off, I release the pressure right away so the rice keeps its texture.
Tips for the Best Soup
Over the years, I’ve picked up a few habits that keep this soup tasting great every time.
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Fresh thyme makes a noticeable difference, but dried thyme still brings plenty of flavor.
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If using a pressure cooker, turn it off after releasing the pressure so the rice doesn’t overcook.
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Keeping chopped celery, carrots, and onion in the freezer makes this a fast weeknight soup.
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Don’t substitute wild rice with other rice—the texture and flavor won’t be the same.
Where to Buy Wild Rice
I usually find wild rice at bigger grocery stores or online. If you spot it, grab it—this soup really depends on its texture and nuttiness.
Substitution Ideas
If you want a vegan bowl, use a dairy-free creamer and swap the butter for a plant-based version or olive oil. The soup still turns out wonderfully comforting. Any vegetable broth works, though I like using a chicken-style version for a richer base.
What to Serve with Minnesota Wild Rice Soup
I love serving this with warm bread—olive-oil bread, rustic beer bread, or even a simple toasted loaf works. A crisp salad or roasted broccoli makes a great contrast to the creamy bowl of soup.
FAQ
Can I freeze this soup?
The base freezes well, but add the evaporated milk after reheating so the texture stays smooth.
Can I add mushrooms?
Yes, they pair perfectly with wild rice. Sauté them with the vegetables.
Can I make this vegan?
Yes, use dairy-free half-and-half and a plant-based butter or olive oil.
How long does cooked wild rice last?
Cooked wild rice keeps 1–2 days in the fridge before adding to the soup.
Can I use dried thyme instead of fresh?
Yes, dried thyme works and blends well with the other flavors.
Minnesota Wild Rice Soup
This cozy Minnesota wild rice soup is everything you want on a cold evening—creamy, hearty, and filled with tender vegetables and nutty wild rice.
Ingredients
- 1 medium yellow onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 cup uncooked wild rice
- 3 cups vegetable broth
- 1 cup evaporated milk
- 2 tablespoons butter
- 1 teaspoon fresh thyme, stems removed
- 4 cloves garlic, minced
- Salt to taste
- 2 cups water (only for Instant Pot method)
Instructions
Stovetop
- Begin by cooking the wild rice according to the directions on the package. While it softens, melt the butter in a large pot over medium heat. Once it begins to sizzle, add the onion, celery, and carrots. Let the vegetables cook until they soften and turn fragrant, stirring occasionally so they don’t brown too quickly.
- Add the garlic and thyme and let them warm in the pot for another minute. Pour in the vegetable broth and bring the mixture to a gentle boil. Lower the heat and let the soup simmer until the vegetables are completely tender.
- When the rice has finished cooking, stir it into the pot along with the evaporated milk and a pinch of salt. Let everything warm together over low to medium heat until the soup becomes creamy and cohesive. If the rice continues to absorb liquid as it rests, splash in a bit of water until you reach the consistency you like. Taste and adjust the salt before serving.
Instant Pot / Pressure Cooker
- For this method, start by turning the Instant Pot to sauté and melting the butter. Add the carrots, onion, and celery, stirring until they glisten and soften slightly. Add the garlic and thyme and give everything another quick sauté.
- Pour in the uncooked wild rice, broth, and the extra water needed for this method. Secure the lid and cook on manual for 35 minutes. Once the time is up, release the pressure immediately so the rice doesn’t overcook.
- Let the soup settle for a few minutes before pouring in the evaporated milk. Season with salt, stir, and serve warm.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 171Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 17mgSodium 257mgCarbohydrates 22gFiber 1gSugar 4gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Minnesota wild rice soup is the kind of recipe that makes you feel at home, no matter where you are. The chewy rice, creamy broth, and simple vegetables come together in the most comforting way. It’s warm, filling, and exactly what I crave on chilly evenings. Once you make a pot, you’ll understand why it has become a repeat favorite in my own kitchen.
