12 Delicious Minnesota Wild Rice Soup Variations

Ready to cozy up with a bowl of something truly comforting? Minnesota Wild Rice Soup is a heartwarming classic that’s as versatile as it is delicious. Whether you’re craving a creamy traditional version or something with a modern twist, we’ve gathered 12 mouthwatering variations that promise to delight your taste buds. Dive into our roundup and discover your next favorite recipe!

Creamy Minnesota Wild Rice Soup with Chicken

Venture into the heart of comfort food with this creamy, hearty soup that’s perfect for those chilly evenings. It’s a bowl full of warmth, with tender chicken and wild rice that’ll make you feel right at home.

Ingredients

• 1 cup uncooked Minnesota wild rice, rinsed
• 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
• 3 tbsp unsalted butter, creamy and rich
• 1 medium yellow onion, finely chopped
• 2 carrots, peeled and diced into small cubes
• 2 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour, sifted
• 4 cups chicken broth, low-sodium and flavorful
• 2 cups whole milk, creamy
• 1 tsp dried thyme, aromatic
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped for garnish

Instructions

1. In a large pot, melt the butter over medium heat until frothy.
2. Add the onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Sprinkle the flour over the vegetables, stirring constantly to coat and cook the flour, about 2 minutes.
5. Gradually whisk in the chicken broth, ensuring no lumps form.
6. Add the wild rice, thyme, bay leaf, and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
7. After 45 minutes, add the diced chicken and continue to simmer for another 15 minutes, or until the rice is tender and the chicken is cooked through.
8. Stir in the whole milk and heat through, but do not boil, to prevent curdling.
9. Season with salt and pepper to taste, then remove the bay leaf.
10. Garnish with fresh parsley before serving.

So creamy and satisfying, this soup pairs wonderfully with a crusty loaf of bread for dipping. The wild rice adds a delightful chewiness, while the chicken makes it hearty enough for a main course.

Minnesota Wild Rice Soup with Mushrooms

After a long day, there’s nothing like a bowl of hearty Minnesota Wild Rice Soup with Mushrooms to warm you up. It’s creamy, earthy, and packed with flavors that feel like a hug from the inside.

Ingredients

• 1 cup wild rice, rinsed and drained
• 2 tbsp unsalted butter, rich and creamy
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 4 cups chicken broth, low-sodium and flavorful
• 1 cup heavy cream, velvety smooth
• 1 tsp thyme, freshly chopped
• Salt and finely ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s bubbly and fragrant.
2. Add the finely chopped onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes.
3. Toss in the sliced cremini mushrooms, cooking until they’re golden brown and have released their moisture, roughly 8 minutes.
4. Stir in the rinsed wild rice, coating it well with the butter and vegetable mixture.
5. Pour in the low-sodium chicken broth, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 45 minutes, or until the rice is tender.
6. Once the rice is cooked, lower the heat and add the velvety heavy cream and freshly chopped thyme, stirring to combine. Season with salt and finely ground black pepper to your liking.
7. Simmer for an additional 5 minutes, allowing the flavors to meld together beautifully.

Zesty and comforting, this soup boasts a delightful contrast between the creamy broth and the chewy wild rice. Serve it with a sprinkle of fresh thyme on top for an extra touch of elegance.

Hearty Minnesota Wild Rice Soup with Turkey

Even on the chilliest days, this Hearty Minnesota Wild Rice Soup with Turkey wraps you in warmth like a cozy blanket. It’s packed with flavors that remind you of home, making it the perfect dish to share with loved ones.

Ingredients

• 1 cup uncooked wild rice, rinsed and drained
• 1 lb ground turkey, lean and freshly packed
• 1 large yellow onion, finely diced
• 2 carrots, peeled and chopped into crisp, bite-sized pieces
• 2 celery stalks, thinly sliced for a subtle crunch
• 3 cloves garlic, minced to release their aromatic punch
• 6 cups chicken broth, rich and flavorful
• 1 cup heavy cream, velvety and smooth
• 2 tbsp unsalted butter, for a rich base
• 1 tsp dried thyme, for earthy notes
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s bubbling slightly.
2. Add the finely diced yellow onion, chopped carrots, and thinly sliced celery. Cook until the vegetables are soft, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
4. Increase the heat to medium-high and add the ground turkey. Break it apart with a spoon and cook until no pink remains, about 5 minutes.
5. Pour in the rinsed wild rice and chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, or until the rice is tender.
6. Stir in the heavy cream and season with salt and freshly ground black pepper. Simmer for an additional 5 minutes to blend the flavors.
7. Tip: For a thicker soup, let it simmer uncovered for the last 10 minutes. Tip: Garnish with fresh parsley for a pop of color. Tip: Leftovers taste even better the next day as the flavors meld.

Delight in the creamy texture and the hearty combination of wild rice and turkey, a match made in comfort food heaven. Serve it with a slice of crusty bread to soak up every last drop, or add a sprinkle of sharp cheddar for an extra layer of flavor.

Minnesota Wild Rice Soup with Bacon and Cheddar

Ready to cozy up with a bowl of something hearty? This Minnesota wild rice soup combines the nutty flavors of wild rice with the smoky crunch of bacon and the creamy melt of cheddar for a comfort food masterpiece.

Ingredients

• 1 cup uncooked Minnesota wild rice, rinsed
• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 4 cups chicken broth, rich and flavorful
• 2 cups whole milk, creamy
• 2 cups sharp cheddar cheese, freshly grated
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tsp dried thyme, aromatic
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels.
2. In the same pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are soft, about 5 minutes.
3. Sprinkle the flour over the vegetables, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring to a simmer.
5. Add the wild rice and thyme to the pot. Cover and simmer on low heat for 45 minutes, or until the rice is tender.
6. Stir in the grated cheddar cheese until melted and smooth. Season with salt and pepper to taste.
7. Serve hot, garnished with the reserved bacon. Tip: For an extra touch, top with a sprinkle of fresh parsley or a dash of hot sauce.

A bowl of this soup is a texture dream—creamy, cheesy, with a bit of crunch from the bacon and a hearty bite from the wild rice. Try serving it with a side of crusty bread for dipping, or over a baked potato for a twist on the classic.

Vegan Minnesota Wild Rice Soup

Back in the day, comfort food meant heavy creams and meats, but this Vegan Minnesota Wild Rice Soup is here to change that. You’ll love how hearty and satisfying it is, without any dairy or meat.

Ingredients

• 1 cup uncooked wild rice, rinsed and drained
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 large yellow onion, diced finely
• 3 cloves garlic, minced fresh
• 2 large carrots, peeled and diced into small cubes
• 2 stalks celery, sliced thin
• 6 cups vegetable broth, low-sodium and flavorful
• 1 tsp dried thyme, aromatic and earthy
• 1 bay leaf, whole and fragrant
• 1 cup full-fat coconut milk, creamy and smooth
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Stir in the wild rice, vegetable broth, thyme, and bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and has popped open.
5. Remove the bay leaf and stir in the coconut milk. Heat through for about 5 minutes.
6. Season with salt and pepper to taste. Serve hot.

One spoonful of this soup and you’ll be hooked on its creamy texture and deep, earthy flavors. Try topping it with crispy roasted chickpeas for an extra crunch.

Minnesota Wild Rice Soup with Ham and Potatoes

Just imagine coming home to a bowl of this comforting Minnesota Wild Rice Soup with Ham and Potatoes. It’s hearty, flavorful, and packed with textures that make every spoonful a delight.

Ingredients

• 1 cup wild rice, rinsed and drained
• 2 tablespoons unsalted butter, creamy and rich
• 1 medium yellow onion, diced finely
• 2 cloves garlic, minced fresh
• 2 medium carrots, peeled and chopped into small pieces
• 2 stalks celery, sliced thin
• 1 pound ham, diced into bite-sized chunks
• 2 medium potatoes, peeled and cubed
• 4 cups chicken broth, low-sodium and flavorful
• 1 cup heavy cream, velvety smooth
• 1 teaspoon dried thyme, aromatic
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s bubbly and fragrant.
2. Add the diced yellow onion and minced garlic to the pot, sautéing until they’re soft and translucent, about 5 minutes.
3. Stir in the chopped carrots and sliced celery, cooking for another 5 minutes until they begin to soften.
4. Tip: Keep the heat at medium to avoid burning the vegetables, ensuring they cook evenly.
5. Add the diced ham and cubed potatoes to the pot, stirring to combine with the vegetables.
6. Pour in the chicken broth and bring the mixture to a boil, then reduce the heat to a simmer.
7. Stir in the rinsed wild rice and dried thyme, covering the pot and letting it simmer for 45 minutes, or until the rice is tender.
8. Tip: Check the soup occasionally, adding a little more broth if it seems too thick.
9. Once the rice is cooked, stir in the heavy cream, heating the soup through without boiling.
10. Season with salt and freshly ground black pepper to your liking.
11. Tip: For an extra touch of freshness, garnish with chopped parsley before serving.

Warm and inviting, this soup boasts a creamy texture with the satisfying chew of wild rice and the savory depth of ham. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of sharp cheddar for a cheesy twist.

Spicy Minnesota Wild Rice Soup with Andouille Sausage

Let’s dive into a bowl of comfort that’s got a kick—perfect for those chilly evenings when you’re craving something hearty yet spicy. This soup combines the earthy tones of wild rice with the smoky heat of andouille sausage, creating a dish that’s as flavorful as it is satisfying.

Ingredients

• 1 cup uncooked Minnesota wild rice, rinsed
• 1 tbsp rich extra virgin olive oil
• 1 lb smoked andouille sausage, sliced into 1/2-inch pieces
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 6 cups chicken stock, preferably homemade
• 1 tsp finely ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1 bay leaf
• 1 cup heavy cream
• Salt, to adjust seasoning

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the sliced andouille sausage, cooking until browned on both sides, about 5 minutes. Remove and set aside.
3. In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
4. Stir in the wild rice, chicken stock, black pepper, red pepper flakes, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
6. Return the sausage to the pot and stir in the heavy cream. Heat through for about 5 minutes.
7. Remove the bay leaf and adjust the seasoning with salt if needed.

And there you have it—a creamy, spicy soup with the perfect chew from the wild rice and a smoky depth from the sausage. Serve it with a side of crusty bread to soak up every last drop, or top with a sprinkle of fresh parsley for a pop of color.

Minnesota Wild Rice Soup with Carrots and Celery

Craving something hearty and comforting? This Minnesota wild rice soup is your go-to, packed with carrots and celery for that perfect crunch and flavor.

Ingredients

• 1 cup uncooked Minnesota wild rice, rinsed
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 4 cups chicken broth, low-sodium
• 1 cup heavy cream
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in carrots and celery, cooking for another 5 minutes until slightly softened.
4. Add rinsed wild rice to the pot, stirring to coat with the oil and vegetables.
5. Pour in chicken broth, bringing the mixture to a boil. Then, reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
6. Stir in heavy cream, black pepper, and sea salt, heating through for about 5 minutes. Tip: For a thicker soup, let it simmer uncovered for an additional 10 minutes.
7. Adjust seasoning if necessary. Tip: A splash of lemon juice can brighten the flavors.
8. Serve hot. Tip: Garnish with fresh parsley for a pop of color and freshness.

Great texture meets great taste in this soup—creamy with a bit of chew from the wild rice. Try serving it with a side of crusty bread for dipping, or top with crispy bacon bits for an extra layer of flavor.

Slow Cooker Minnesota Wild Rice Soup

Feeling the chill in the air? There’s nothing like a warm bowl of soup to cozy up with, and this Slow Cooker Minnesota Wild Rice Soup is just the ticket. It’s hearty, comforting, and packed with flavors that’ll make your taste buds dance.

Ingredients

• 1 cup uncooked wild rice, rinsed and drained
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups chicken broth, rich and flavorful
• 2 cups water
• 1 tsp dried thyme, fragrant and earthy
• 1 bay leaf
• 1/2 cup heavy cream, velvety and smooth
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to season

Instructions

1. In your slow cooker, combine the wild rice, onion, garlic, carrots, celery, chicken broth, water, thyme, and bay leaf. Stir well to mix.
2. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the rice is tender and the vegetables are soft.
3. Once cooked, remove the bay leaf and stir in the heavy cream and butter until fully incorporated. Tip: For a thicker soup, mash some of the rice and vegetables against the side of the slow cooker.
4. Season with salt and pepper to your liking. Tip: Always taste before adding salt, as the chicken broth may already be salty enough.
5. Let the soup sit for 5 minutes before serving to allow the flavors to meld together. Tip: For an extra touch, garnish with fresh parsley or a sprinkle of crispy bacon.

Perfectly creamy with a nutty crunch from the wild rice, this soup is a bowl of comfort. Serve it with a slice of crusty bread for dipping, and you’ve got a meal that’s sure to warm you from the inside out.

Minnesota Wild Rice Soup with Kale and Sausage

Hey, you know those chilly evenings when all you crave is something hearty and comforting? This Minnesota Wild Rice Soup with Kale and Sausage is your answer, packed with flavors that hug you from the inside.

Ingredients

• 1 cup uncooked wild rice, rinsed and drained
• 1 lb smoked sausage, sliced into half-moons
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced into small cubes
• 2 celery stalks, thinly sliced
• 4 cups chicken stock, rich and flavorful
• 2 cups kale, stems removed and leaves roughly chopped
• 1 cup heavy cream, velvety and smooth
• 2 tbsp unsalted butter, for sautéing
• 1 tsp dried thyme, aromatic and earthy
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s bubbly and fragrant.
2. Add the finely chopped yellow onion, diced carrots, and thinly sliced celery. Sauté for about 5 minutes, until the vegetables start to soften.
3. Stir in the minced garlic and dried thyme, cooking for another minute until the garlic is golden and aromatic.
4. Push the vegetables to one side of the pot and add the sliced smoked sausage. Cook for 3-4 minutes, until the sausage is lightly browned.
5. Pour in the rinsed wild rice and chicken stock, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
6. Once the rice is cooked, stir in the roughly chopped kale and velvety heavy cream. Simmer for an additional 5 minutes, just until the kale is wilted.
7. Season with salt and freshly ground black pepper to taste, then remove from heat.

Every spoonful of this soup offers a delightful mix of textures, from the chewy wild rice to the creamy broth and tender kale. Serve it with a crusty bread on the side for dipping, and you’ve got yourself a meal that’s both nourishing and utterly satisfying.

Gluten-Free Minnesota Wild Rice Soup

Zesty flavors and hearty comfort come together in this gluten-free Minnesota wild rice soup. You’ll love how simple it is to whip up, perfect for those chilly evenings when you crave something warm and satisfying.

Ingredients

• 1 cup uncooked Minnesota wild rice, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 6 cups low-sodium chicken broth, homemade if possible
• 1 cup heavy cream
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 tbsp fresh thyme leaves
• 1 bay leaf

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Tip: Don’t rush the veggies—letting them soften properly builds the soup’s flavor base.
4. Stir in the wild rice, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and has started to split open.
6. Tip: Wild rice cooking times can vary, so check at the 35-minute mark to avoid overcooking.
7. Remove the bay leaf. Stir in the heavy cream and heat through for about 5 minutes, but do not boil.
8. Tip: For a lighter version, substitute half-and-half for the heavy cream.

Yield a bowl of this soup, and you’ll be greeted with a creamy texture and a nutty, earthy flavor that’s uniquely Minnesotan. Try topping it with crispy bacon bits or a sprinkle of fresh parsley for an extra touch of indulgence.

Minnesota Wild Rice Soup with Sweet Corn and Crab

Oh, you’re going to love this cozy bowl of goodness. It’s the perfect blend of hearty and sweet, with a touch of luxury from the crab.

Ingredients

• 1 cup Minnesota wild rice, rinsed
• 2 tablespoons unsalted butter, creamy and rich
• 1 medium yellow onion, diced finely
• 2 cloves garlic, minced fresh
• 4 cups chicken broth, homemade or high-quality store-bought
• 1 cup sweet corn kernels, fresh or frozen
• 1/2 pound lump crabmeat, picked over for shells
• 1/2 cup heavy cream, velvety smooth
• 1 teaspoon fresh thyme leaves, fragrant
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until frothy.
2. Add the finely diced yellow onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the freshly minced garlic and cook for 1 minute until fragrant.
4. Pour in the rinsed Minnesota wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
5. Add the sweet corn kernels and lump crabmeat to the pot, stirring gently to combine.
6. Pour in the velvety heavy cream and sprinkle the fragrant fresh thyme leaves over the top. Season with salt and freshly ground black pepper to taste.
7. Simmer uncovered for an additional 10 minutes, allowing the flavors to meld together beautifully.

With its creamy texture and the sweet pop of corn against the earthy wild rice, this soup is a delight. Serve it with a crusty bread for dipping, or top with extra crabmeat for an indulgent touch.

Conclusion

Savory and satisfying, these 12 Minnesota Wild Rice Soup variations offer something for every taste and occasion. Whether you’re craving classic comfort or a creative twist, there’s a recipe here to warm your heart and home. We’d love to hear which one becomes your favorite—leave a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow soup enthusiasts to discover. Happy cooking!