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Hearty Wild Rice Soup Recipe

Hearty Wild Rice Soup Recipe photo by Taste of Home

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I tasted this thick and hearty soup at a food fair I helped judge. It didn't earn a ribbon, but I thought it was a real winner. The original recipe called for uncooked wild rice, but instead I use a quick-cooking rice blend. —Kathy Herink, Gladbrook, Iowa

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Hearty Wild Rice Soup Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

10 10 20

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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2 cups chopped celery
2 cups chopped onions
3 cups water
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (6-3/4 ounces) quick-cooking long grain and wild rice mix
5 bacon strips, cooked and crumbled

Directions

In a Dutch oven, cook beef, celery and onions over medium heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain.
Stir in water, broth, soup, rice mix and contents of the seasoning packet. Bring to a boil. Reduce heat; simmer, covered, 5 minutes or until heated through. Top servings with bacon. Yield: 8 servings (about 2 quarts).

Nutritional Facts 1 cup equals 268 calories, 11 g fat (4 g saturated fat), 43 mg cholesterol, 909 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Wild Rice Soup in Quick Cooking September/October 1998, p15

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia

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Reviews for Hearty Wild Rice Soup

Hearty Wild Rice Soup

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Reviewed on Sep. 16, 2012 by summyb

:( I really wanted to like this soup. I even sauteed some fresh mushrooms to add to it. I threw the whole thing away. I felt so bad. I wonder if I could have doctored it up with more spiciness. Sigh... :( So rare when I find a recipe on TOH that fails me.

Reviewed on Sep. 16, 2012 by summyb

Reviewed on Mar. 07, 2011 by Donalee2

I HAVEN'T MADE THIS YET BUT I AM LOOKING FOR A RECIPE THAT USES ALL WILD RICE AND AM JUST WONDERING HOW MUCH WILD RICE TO USE IN IT INSTEAD OF THE BLEND. I DON'T MUCH LIKE MIXES. I KNOW THEY ARE QUICKER BUT THEY USUALLY HAVE MUCH MORE SODIUM IN THEM. MAYBE THE LADY WHO PUT THIS IN COULD LET US KNOW HOW MUCH WILD RICE WAS IN THE ORIGINAL RECIPE. I WOULD APPRECIATE IT. THANKS. DONALEE2

Reviewed on May. 17, 2010 by tamiramira

This soup was so delicious! I made it for my boyfriend's family and it was a big hit! The next time I made it for my own family, but I stuffed bell peppers with it instead of leaving it by itself! I will definitely be making this again and again... it is so easy and delicious! :)

Reviewed on Nov. 10, 2009 by BREN14224

I made this tonight for dinner from my Big Book of Soup and it was a hit! I will definitely be making this again.