Minnesota Wild Rice Hotdish is a beloved Midwestern casserole that shows up at cold-weather potlucks across Minnesota, especially in the northern lakes country. While the hotdish version is common, a creamy, comforting Wild Rice Hotdish Soup is less often seen — and worth making. This soup captures everything people love about the hotdish: nutty wild rice, savory beef, and a rich, homemade creamy base without relying on canned “cream of” soups.
Wild Rice Hotdish Soup
This Wild Rice Hotdish Soup is a hearty, warming dish that combines cooked wild rice, lean ground beef, sautéed vegetables, and a creamy roux-thickened broth. It’s designed to be a satisfying main dish on chilly evenings but also works well as an appetizer for larger gatherings. The recipe emphasizes from-scratch flavor — no condensed soup cans — and is easy enough for cooks of any experience level.
Why You’ll Love This Recipe
- Ultimate Comfort: Rich beefy broth, tender wild rice, and a smooth creamy finish make this a deeply comforting bowl of soup.
- Versatile: Serve it as a main with crusty bread and a salad, or use smaller portions as a starter. Ingredients and seasoning can be adjusted to taste.
- Simple from Scratch: The recipe uses basic pantry staples and a straightforward roux to achieve a luscious texture without processed soup mixes.
Recipe Shopping List
The following ingredients will prepare a pot of Wild Rice Hotdish Soup. For exact measurements and yield, see the recipe card below.
- Diced onion
- Diced celery
- Sliced carrots
- Lean ground beef
- Onion powder
- Garlic salt
- Oregano
- Ground black pepper
- Water or beef stock
- Au jus mix or beef bouillon
- Cooked wild rice
- Cream (half-and-half or heavy cream)
- Butter
- All-purpose flour (for roux)
How To Make This Recipe
Below is an overview of the cooking process so you know what to expect. The full ingredient amounts and exact cook times are provided in the recipe card further down.
- Brown: Sauté ground beef with diced onion, celery, and carrots. Season with onion powder, garlic salt, oregano, and black pepper. Drain excess fat.
- Simmer: Combine the browned meat and vegetables with water (or beef stock), au jus mix or bouillon, and cooked wild rice in a stockpot. Simmer briefly to meld flavors.
- Make a Roux: In a small skillet, melt butter and whisk in flour. Cook until the mixture is golden and fragrant, creating a roux to thicken the soup.
- Finish: Whisk the roux into the simmering soup and cook until it thickens to a gravy-like consistency. Remove from heat and stir in the cream for richness.
- Serve: Ladle hot into bowls and pair with crusty bread and a green salad.
Wild Rice Hotdish Soup FAQ
Wild rice is actually the seed of an aquatic grass native to parts of North America, especially Minnesota and Wisconsin. It has a nutty, earthy flavor and a chewy texture. It’s naturally gluten-free and is higher in protein and fiber than many common rices. Cultivated wild rice is more widely available and less expensive, but many cooks prefer the flavor and texture of hand-harvested or local varieties when possible.
Yes. The soup can be prepared ahead and refrigerated; flavors often deepen after resting. Gently reheat on the stovetop and add a splash of water or stock if it thickened too much in the fridge.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat over low to medium heat on the stove or in the microwave until hot and bubbling. If the soup thickened in the fridge, thin with a little water or stock while reheating.
Yes, but keep in mind other rices change both flavor and texture. Long-grain white rice will be softer and absorb more liquid, while brown rice will need a longer cook time. Adjust liquid and simmering time accordingly to avoid overcooking.
More Midwest Favorites
- Smoked Meatloaf — A smoky twist on classic meatloaf for rich, savory flavor.
- Smoked Burgers — Burgers infused with wood-smoked flavor for backyard cookouts.
- Smoked Ham — A holiday-ready smoked ham with deep, smoky notes.
- Smoked Chicken Salad — Classic chicken salad made with smoked chicken for added depth.
- Sweet Chili Chicken Leg Quarters — Sweet and spicy glazed chicken with a nice kick.
- Fried Walleye — Crisp exterior and moist interior, a freshwater fish favorite.
- Beer Can Chicken — Juicy chicken cooked upright with beer for aroma and moisture.
The color of this soup can vary depending on the type of beef broth or bouillon you use — darker broths produce a deeper color, while lighter stocks yield a paler soup. Photos from different attempts show the same recipe can look quite different depending on ingredients and lighting. I added carrots in the latest version for extra color and sweetness; either way, the flavor remains comforting and satisfying.
Wild Rice Hotdish Soup — Recipe Card
Yield: 6 servings
Ingredients
Meat Mixture
- 1 cup diced onion
- ½ cup diced celery
- 1 cup sliced carrots
- 1½ pounds lean ground beef
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ½ teaspoon oregano
- ¼ teaspoon ground black pepper
Soup
- 4 cups water (or beef stock)
- 1 packet dry au jus mix (or beef bouillon to taste)
- 3 cups cooked wild rice
- ½ cup cream (half-and-half or heavy cream)
Roux
- 5 tablespoons salted butter
- 4 tablespoons all-purpose flour
Instructions
- Place ground beef, celery, onion, carrots, and seasonings in a large skillet. Cook over medium to medium-high heat until the beef is fully browned. Drain excess fat.
- Transfer the browned meat and vegetables to a medium stockpot. Add water or stock, au jus mix (or bouillon), and cooked wild rice. Simmer for about 10 minutes over medium heat to blend flavors.
- While the soup simmers, melt butter in a small skillet. Whisk in the flour and cook over low heat, stirring frequently, until the roux turns lightly browned and fragrant.
- Stir the roux into the simmering soup and cook until the liquid thickens slightly — the consistency should resemble a thinner gravy.
- Remove the pot from heat and stir in the cream. Adjust seasoning if needed. Serve immediately with warm crusty bread and a green salad.
Nutrition (approximate per serving)
Calories: 763 • Total Fat: 43g • Saturated Fat: 21g • Cholesterol: 160mg • Sodium: 214mg • Carbohydrates: 53g • Fiber: 3g • Sugar: 5g • Protein: 40g
Nutrition data provided is an estimate.