Marshall Fields Wild Rice Soup Recipe: Midwest Creamy Tradition

This soup captures the heart of Midwestern comfort in a bowl. I developed my version after tasting the legendary Marshall Field’s recipe—creamy, hearty, and filled with the nutty depth of wild rice.

What makes this dish special is the balance of textures: tender rice, soft vegetables, and a velvety broth that clings to every spoonful. The secret lies in slow simmering to coax out maximum flavor without overcooking the rice.

You’ll end up with a soup that’s rich without being heavy, with a subtle earthiness from the wild rice and a smooth, satisfying creaminess. It’s the kind of dish that warms you from the inside out.

Perfect for chilly evenings or when you need a taste of home. Here’s how to make it.

Ingredients for Marshall Fields Wild Rice Soup

Rich, creamy, and packed with nutty wild rice and tender veggies.

The wild rice is non-negotiable here—Lundberg or Minnesota-grown if you can find it. It’s got that authentic chewy texture and earthy flavor. I grab mine at Whole Foods or order online. The butter should be good quality (I like Plugrá), and don’t skip the heavy cream—it’s what makes the broth velvety. For the broth, homemade or high-quality store-bought (like Better Than Bouillon) makes a difference.

No wild rice? Brown rice or farro work in a pinch, but the flavor won’t be the same. Swap chicken broth for vegetable broth to keep it vegetarian. If you’re out of heavy cream, half-and-half at double the amount gets you close. The thyme can be fresh if you’ve got it—just use one-third the amount. And if you’re missing celery, extra carrot adds sweetness (but not that herbal bite).

This soup tastes even better the next day—3-4 days in the fridge. Freezes beautifully for 3 months. I like to make a double batch and stash half for later. Just reheat gently on the stove, stirring occasionally.

Step-by-Step Instructions for Creamy Wild Rice Soup

Here’s how I make this comforting soup with rich, velvety texture every single time.

Step 1: Cook the Wild Rice

Rinse the 1 cup Wild Rice thoroughly under cold water to remove any debris. Place it in a medium saucepan with 2 cups of the 6 cups Chicken Broth and bring to a boil over high heat.

Once boiling, reduce to a simmer, cover, and cook for 45-50 minutes until the rice is tender and the liquid is absorbed. Wild rice takes longer than white rice, so don’t rush it. The grains should be plump and slightly chewy, not mushy.

Step 2: Sauté the Aromatic Vegetables

While the rice cooks, melt 0.5 cup Unsalted Butter in a large pot or Dutch oven over medium heat. Add the finely diced 1 whole Yellow Onion, peeled and diced 2 whole Carrots, and diced 2 whole Celery Stalks.

Cook the vegetables for 8-10 minutes, stirring occasionally, until they’re softened and the onion is translucent. Add the minced 3 cloves Garlic Cloves and cook for another 1 minute until fragrant. This builds a flavorful base for the soup.

Step 3: Create the Creamy Roux and Simmer

Sprinkle the 0.33 cup All-Purpose Flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste—this creates a roux that will thicken the soup beautifully.

Gradually pour in the remaining 4 cups Chicken Broth, stirring constantly to prevent lumps. Add the 1 tsp Dried Thyme, 1 whole Bay Leaf, 1 tsp Salt, and 0.5 tsp Black Pepper. Bring to a simmer and cook for 10 minutes.

Step 4: Combine and Finish with Cream

Stir the cooked wild rice into the pot, then pour in the 1 cup Heavy Cream. Simmer for another 5-10 minutes until the soup thickens slightly and all flavors meld together. Taste and adjust the seasoning if needed.

Remove the Bay Leaf before serving. The soup should have a rich, creamy texture with visible flecks of rice and vegetables throughout. If it’s too thick, thin it with a splash of broth.

Step 5: Garnish and Serve

Ladle the soup into bowls and garnish with the chopped 0.25 cup Fresh Parsley. The parsley adds a pop of color and freshness that cuts through the richness of the cream.

Serve immediately while hot. The soup will continue to thicken as it cools, so if you’re making it ahead, plan to reheat it with a little extra broth to restore the creamy consistency.

Common Mistakes When Making Perfect Results

Rinsing Wild Rice

Skipping the rinse leaves gritty texture that ruins the creamy finish. I always rinse my 1 cup Wild Rice under cold water until the water runs clear. This removes debris and prevents a sandy mouthfeel. 💡

Overcooking Rice

Wild rice needs 45-50 minutes to cook through, but overdoing it makes it mushy. Test a grain at 40 minutes—it should be tender with a slight bite. Drain any excess liquid if it’s done before the broth absorbs.

Roux Lumps

Adding 0.33 cup All-Purpose Flour too quickly creates clumps. Sprinkle it gradually over the butter and veggies, then stir constantly for 1-2 minutes to cook out the raw taste. A whisk helps break up any stubborn bits.

Broth Temperature

Pouring cold 6 cups Chicken Broth into hot roux can cause separation. I warm my broth first or add it very slowly while stirring. This keeps the soup smooth and prevents a greasy texture.

Cream Curdling

Adding 1 cup Heavy Cream directly to boiling liquid can make it split. Always temper the cream by stirring in a ladle of hot soup first, then slowly incorporate the rest. Keep the heat at a gentle simmer. 🔥

Seasoning Timing

Adding all the 1 tsp Salt at once can overpower the soup. I season in layers—start with ½ tsp, then adjust after adding the cream. The rice absorbs salt differently than the broth.

Frequently Asked Questions