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As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it. My husband and I have been married for 51 years, and we have four children and eight grandchildren.
This recipe is:
Contest Winning
Nutritional Analysis: 1 cup equals 270 calories, 19 g fat (11 g saturated fat), 61 mg cholesterol, 797 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Wild Rice Soup in Country Woman January/February 1993, p31
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Reviewed on Dec. 09, 2010 by Susie77
Addendum -- I agree with Farawaypoints' review. I used no fat half-and-half, and margarine rather than butter. It still tastes fantastic. :)
I have made this recipe three times now, using wild rice we got when we vacationed in Minnesota. I've made it with and w/o chicken. The only change I made is to leave out the flour (makes it taste too "floury"), I added a bit more salt and pepper to taste, and to make it thicker, I added 1/2 cup cooked white rice. It's fantastic! This makes like a gallon or something, so we have plenty to freeze for another day. It freezes well and tastes just as good the next time around. Great recipe -- thanks!
Reviewed on Sep. 18, 2010 by wasoongu
Great comfort food for a chilly evening. It was a little bland, so I added white pepper and a sprinkling of my favorite herbs.
Reviewed on Jan. 08, 2009 by malibumeg11
One of my favorite soup recipes! My husband loves it! Nice enough to serve company :)
Reviewed on Dec. 30, 2008 by farawaypoints
This soup is delicious but very rich. I would use fat-free half-and-half next time to lighten it up a bit. Delicious!
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