Creamy Crab and Wild Rice Soup

I developed this recipe a few years ago for a Winter sales meeting  for one of our customers in northern Michigan. Wild rice is very popular in the area, with some of the best coming from neighboring Minnesota. The addition of our sweet and delicious crab took the recipe to the next level and it was a go to dish and recipe that we shared with our customers all over the country. Well here is the recipe, the two essential ingredients are of course, our crab meat and Minnesota wild rice (which in reality isn’t a rice, but rather a type of grass). I hope you enjoy.

  • Prep Time: 30m
  • Cook Time: 1h
  • Total Time: 1h 30m


  • 1 pound Crab meat
  • Salt & Black Pepper, to taste
  • 2 tablespoons Sherry
  • 1 teaspoon Fresh Thyme, chopped or ½ Teaspoon Dry Thyme
  • 2 cups Light Cream
  • ½ Cup Flour
  • 2 Large Cloves Garlic, minced
  • 1 cup Celery, small dice
  • 1 cup Carrot, small dice
  • 1 cup Onion, small dice (Vidalia or sweet onion preferred)
  • 1 teaspoon Salt
  • 9 ounces Package Cremini Mushroom, small dice
  • 4 tablespoons Olive Oil
  • 4 tablespoons Butter, unsalted
  • 1 Bay Leaf (optional)
  • 1 quart Chicken or Vegetable Stock
  • 1 cup Wild Rice
  • Chives, chopped (to garnish)


  1. In a sauce pot bring the stock and wild rice to a boil, reduce heat to a simmer, add bay leaf, stir, cover and cook for about 40 minutes. Wild Rice will be tender, but should still have a slightly firm texture in the center. In a large stock pot heat the butter and oil over medium high heat. Add the mushrooms and the salt, cook until the mushrooms are soft and lightly browned, about 6 minutes. Reduce heat to medium low, add the onion, celery, carrot, garlic and thyme. Cook until all of the vegetables are soft and onions are translucent, about 5 minutes. Add the Flour and stir to fully combine, cook for 2 minutes stirring constantly, do not let the flour brown. Add the cream, cooked wild rice and stock from cooking, cook and additional 3 minutes. Remove from the heat and add the crab and sherry. Season with salt & pepper and garnish with chopped chives.

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