West Coast Wild Rice Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This hearty West Coast Wild Rice Soup combines tender shallots, celery, and carrots with nutty wild rice in a creamy broth, perfect for a cozy meal.
Ingredients
- 6 tbsp. (85 g) butter
- 1 large or 2 medium minced shallots
- 2 stalks celery, chopped
- 1/2 cup (60 g) flour
- 3 cups (720 ml) chicken or vegetable broth
- 2 cups cooked wild rice
- 1 large carrot, shredded (approx. 1/2 cup, optional)
- 1/3 cup(ish) cubed ham (optional)
- 1 cup(ish) frozen peas (optional)
- 2 tsp.(ish) pimenton/hot paprika, or to taste
- Salt and pepper
- 1 cup (240 ml) half and half
- 2 tbsp. dry sherry
- Chopped parsley or chives for garnish
Instructions
- Melt the butter in a large saucepan over medium heat.
- Add the minced shallots and chopped celery. Sauté for about 5-7 minutes until the shallots are translucent and the celery is tender.
- Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- Gradually add the chicken or vegetable broth, stirring continuously to prevent lumps.
- Increase the heat to medium-high and bring the mixture to a boil. Continue stirring until the soup thickens, about 1 minute after boiling.
- Add the cooked wild rice and shredded carrot (if using). Stir to combine and heat through for another 3-5 minutes.
- Season with salt and pepper to taste before serving.
Notes
- For best results, use real wild rice from a local grower.
- Trader Joe’s wild rice pilaf is a good alternative.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a splash of broth if it thickens too much.
- Feel free to add other vegetables like mushrooms or bell peppers for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 600
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 30
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Frequently Asked Questions
What type of wild rice works best, and does it need to be cooked first?
The recipe calls for 2 cups of already-cooked wild rice — the excerpt specifically recommends real wild rice from a local grower, and the notes suggest Trader Joe’s wild rice pilaf as a convenient alternative when local sourcing isn’t possible.
What is the role of the dry sherry in this soup?
The 2 tbsp of dry sherry is added along with the half-and-half at the end — it adds subtle depth and nuttiness that complements the earthy wild rice, distinguishing this creamy base from a plain cream-of-vegetable soup.
How do I prevent lumps when making the roux-thickened base?
Step 3 says to cook the 1/2 cup (60 g) of flour into the butter-shallot mixture for 1–2 minutes before adding any liquid, then step 4 says to add the 3 cups (720 ml) of broth gradually while stirring continuously — this ensures the roux is fully incorporated before it’s loosened. 
