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Minnesota Wild Rice Soup

Minnesota Wild Rice Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 120 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegetarian


This Minnesota wild rice soup is creamy and delicious with a rich broth and hearty wild rice. This vegetarian recipe is perfect for a chilly winter evening!


Units Scale
  • 1 cup uncooked wild rice
  • 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
  • 3 cups vegetable broth
  • 1 cup evaporated milk
  • Salt to taste
  • 2 cups of water, only if using the Instant Pot Method


Stovetop Method

  1. Cook the rice according to the package directions.
  2. In a large pot, heat the butter over medium heat for 30 seconds or until melted.
  3. Add the celery, onion, and carrots and cook for five minutes over medium heat, stirring frequently.
  4. Add the garlic and thyme and continue to cook for one minute.
  5. Add the broth and and bring to a boil.
  6. Reduce heat to simmer and cook for 15 minutes.
  7. Remove the thyme stems from the pot.
  8. Add the cooked wild rice, evaporated milk and salt. (Note: if your rice isn’t ready yet, simply turn off the heat of your soup pot and then resume cooking once the rice is ready to be added.)
  9. Cook over low-medium heat until heated through. If you let this sit before serving, the rice will continue to absorb the broth. Simply add ½ cup of water and stir until you reach the desired consistency.
  10. Add additional salt to taste, if needed.

Instant Pot/Pressure Cooker Method

Note: You need to add an additional 2 cups of water, as noted.

  1. Add the butter to the Instant Pot and set to sauté.
  2. Once the butter has melted, add the onion, celery, and carrots and stir until coated with butter. Sauté for 4 minutes, stirring frequently.
  3. Add the garlic and thyme and continue to sauté for 1 minute.
  4. Add the uncooked wild rice, broth, and 2 cups of water to the pressure cooker.
  5. Cook on manual for 35 minutes, then release the pressure and remove the lid as soon as it is fully depressurized.
  6. Let the soup cool for 5-10 minutes then stir in the evaporated milk and add salt to taste. 


This post was updated October 2022.

If cooking in a pressure cooker, be sure to depressurize after 35 minutes and stop the cooking process. Some models will continue to keep the soup warm until manually turned off. This will cause the wild rice to become soggy.