Creamy Wild Rice Cranberry Soup

This Creamy Wild Rice Cranberry Soup is a Minnesota comfort food favorite! Great for a meatless lunch or dinner. Also great with leftover rotisserie chicken!

This post contains Amazon Affiliate links. Hot Eats and Cool Reads may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!

Looking for more recipes, books, food and travel fun? Follow me!

Facebook, Pinterest, Instagram, Twitter, and Facebook Recipe Group!

Check out my kids recipes, crafts and activities at my other website, Sweet Hazel Honey!

CLICK TO PIN THIS RECIPE FOR LATER

This recipe was photographed and updated 12/2022.

It's starting to get chilly here in Minnesota and that means it's time for soup! We love soup all year round, but it's so comforting when it's cold outside.

One of my favorite librarians recently recommended a cookbook called Edible Twin Cities. I found so many great recipes while browsing through the pages. This recipe for Wild Rice Cranberry Soup really caught my eye. I knew I had to try it since I love anything cranberries and wild rice!

I made some ingredient changes and it turned out fantastic! The slight sweetness from the cranberries adds such a delicious taste and the wild rice adds a nutty flavor and makes it so hearty. 

My family loves this soup meatless, but have also added some leftover rotisserie chicken when we have it on hand. It's the best served with some homemade bread for dipping.

I've shared this soup with friends and family over the years and everyone requests the recipe so they can make it at home. Wild rice is a staple here in Minnesota for a lot of people, since it's grown and cultivated here and we love finding new ways to use it!

Keep scrolling for tips, additional wild rice recipes and more! 

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• butter
• carrots
• celery
• onion
• all purpose flour
• chicken stock
• cooked wild rice
• dried cranberries
• salt
• black pepper
• heavy cream

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Refrigerate leftovers in an airtight container for up to 5 days.

• Wild rice can be cooked ahead of time and stored in the refrigerator for up to three days or frozen for up to six months before using.  You can also purchase cooked wild rice in the rice aisle of the grocery store. Click here to learn how to cook perfect wild rice!

More wild rice recipes you might like:

• Wild Rice Pancakes
• Vegetable Wild Rice Soup
• Mushroom and Wild Rice Stuffing
• Sweet Potato Wild Rice Pilaf
• Ground Beef and Wild Rice Hotdish
• Wild Rice Chicken Salad with Cranberries
• Wild Rice Porridge

You can add or substitute with these ingredients:

• use half and half instead of heavy cream
• add a couple cloves minced garlic
• use cooked barley instead of wild rice
• use vegetable stock instead of chicken

Our favorite kitchen equipment and supplies used with this recipe:

• Cuisinart 5.5-Quart Multi-Purpose Pot
• OXO Good Grips Swivel Peeler
• Epicurean Kitchen Series Cutting Board
• Amazon Basics 12-Piece Color-Coded Kitchen Knife Set
• OXO Good Grips 6-Piece Plastic Measuring Cups
• OXO Good Grips 11-Inch Balloon Whisk
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set

I hope you enjoy this recipe as much as we did!

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

Creamy Wild Rice Cranberry Soup

Ingredients

• 4 tablespoons butter
• ½ cup peeled, halved and sliced carrots
• ½ cup sliced celery
• 1/2 cup diced onion
• 3 tablespoons all purpose flour
• 3 cups chicken stock
• 1 1/2 cups cooked wild rice
• 1/2 cup dried cranberries
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup heavy cream

Instructions

1. Melt the butter in a pot over medium heat.
2. Add the carrot, celery and onion and cook stirring occasionally until onion and carrots are tender.
3. Sprinkle in the flour and stir briskly until smooth. Pour in the stock, whisking to prevent lumps.
4. Increase the heat to medium high and stir as soup thickens, about 5 minutes.
5. Stir in the wild rice, cranberries, salt and pepper. Reduce to a simmer, cover and cook about 10-15 minutes, until cranberries are soft and plump.
6. Stir in the heavy cream and heat through.

Notes

Refrigerate leftovers in an airtight container for up to 5 days.

Nutrition Facts

Calories

513.39

Fat

35.51

Sat. Fat

21.54

Carbs

41.87

Fiber

3.08

Net carbs

38.79

Sugar

17.84

Protein

9.89

Sodium

533.51

Cholesterol

102.73

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

Recipes around this time in blog history....

One year ago:

• Pumpkin Crunch Cake

Two years ago:

• Parmesan Herb Crusted Tilapia 

Looking for more recipes, books, food and travel fun? Follow me!

Facebook, Pinterest, Instagram, Twitter, and Facebook Recipe Group!