Creamy Wild Rice Soup Recipe Is the Perfect Fall Spoonful (10 Ingredients) by Donna John

Sometimes you just need a bowl of savory soup. This creamy wild rice soup recipe will warm you from the inside out. This delicious high-protein wild rice soup recipe has a surprise ingredient (bacon!) that adds a meaty flavor you will crave. Plus you get the health benefits of protein in every creamy bite of this soup.

This creamy wild rice soup recipe is so hearty and filling, it's enough for a complete meal without adding additional meat. But if you prefer, you can add a chicken, if desired. I've never put chicken into this wild rice soup because in my opinion, it's perfect the way it is.

Photo credit: all photos under license from BigStock

To make this easy creamy wild rice soup you will need wild rice, bacon, onion, celery, mushrooms (check out the health benefits of mushrooms), chicken broth, creamy of mushroom soup, milk and seasoned salt. After cooking the wild rice, the soup simmers on the stovetop for about one hour.

Variation: Want to add chicken? Add shredded, cooked chicken when the soup is almost ready and simply heat it through.

Serve this creamy wild rice soup for dinner with hot bread or a fresh garden salad.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours and 10 minutes
Servings: 6 

Ingredients

• 1 cup wild rice, uncooked
• 3 cups boiling water
• 2 strips bacon
• 1/4 cup chopped onion
• 3/4 cup chopped celery
• 1/2 cup chopped carrots
• 8 ounces sliced fresh mushrooms
• 14 ounces (1 can) chicken broth
• 21 ounces (2 cans) cream of mushroom soup
• 2 soup cans of milk
• 1 teaspoon seasoned salt

Here’s how to make it:

1. Bring water to a boil in a saucepot and add the wild rice. Simmer, covered, 50 to 60 minutes. Drain and set aside. (Though I've never tried it, you could buy precooked wild rice and skip this step to reduce cooking time.)
2. Fry bacon until crisp in a soup pot or dutch oven. Remove bacon and crumble. 
3. To bacon grease, add the onion, celery, carrots and mushrooms. Cook, stirring, about 3 to 4 minutes.
4. Add the remaining ingredients, including the cooked rice and bacon, and simmer, covered, about 1 hour. Stir occasionally. Season with black pepper. Serve. Store the soup in an airtight container in the fridge and reheat in the microwave.

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