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Celery, mushrooms, and cream give this wild rice soup a hearty, home-cooked flavor.

Creamy Chimichurri Wild Rice Soup

Wondering what to do with wild rice besides just boiling it? We’ve got you covered with this easy, creamy wild rice soup. With just a few basic ingredients you’ll have a warming, comfort in a bowl soup that comes together in less than an hour.

Chef Tip: The wild rice takes a while to cook. Start that first and do everything else while your rice boils.


  • Salt

  • ½ cup wild rice, rinsed and drained

  • Olive oil

  • 1 medium sized onion, diced

  • 1 stick celery, diced

  • 8 oz mushrooms, diced

  • Haven’s Kitchen Herby Chimichurri

  • ½ cup dry white wine

  • 3 cups, chicken broth

  • ¾ cup heavy cream

  • Juice of 1 lemon



In a medium saucepan, add the rice to heavily salted boiling water. Reduce the heat to medium and gently simmer, uncovered, for 40-50 minutes till the rice is tender but still chewy


While the rice is cooking, heat a glug of olive oil in a medium-large soup pot or a small Dutch oven over medium heat and add the onions and celery to it


Sauté for 5-6 minutes until the vegetables are tender. Add the mushrooms and a pinch of salt, stirring frequently for 5-6 minutes more


Add ½ a pouch of the Chimichurri and give it a quick stir. Then add the white wine and let it bubble away for a couple of minutes


Add the broth into the pot and gently simmer, uncovered, for 15-20 minutes


Add the cooked rice to the soup pot and reduce the heat to low. In a small bowl, add a ladle of your broth to the cream, allowing it to temper and slowly stir it back into the soup pot


Add lemon juice and salt to taste and serve immediately

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…

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