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Wild Rice Soup Recipe

Wild Rice Soup Recipe photo by Taste of Home

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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.

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Wild Rice Soup Recipe

Prep: 30 min. Cook: 1 hour

Yield: 8 Servings

30 60 90

Ingredients

1/3 cup uncooked wild rice
1 tablespoon canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt

Directions

In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, for about 20 minutes or until rice is tender. Yield: 8 servings (about 2 quarts).

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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Reviews for Wild Rice Soup

Wild Rice Soup

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(1-10) of 11 reviews

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Reviewed on Feb. 26, 2013 by bshowalter

My family loved this soup. It also freezes well. We made a double batch.

Reviewed on Feb. 02, 2013 by LoriMannKitchen

Yummy!

Reviewed on Jan. 28, 2013 by lgibbs101

Made it according to the recipe (although adding chicken) the first time and came out amazing.Made it a second time, this time instead of the rice adding gnocchi and also adding spinach. It rivaled Olive Gardens Chicken and Gnocchi soup. Even better when you have some french or italian bread to go along with it. It also freezes beautifully!!!

Reviewed on Jan. 26, 2013 by bill100

excellent, good old fashion country recipe.

Reviewed on Jan. 08, 2013 by LtKarg

Next time I'm going to try mushrooms in it!

Reviewed on Jan. 04, 2013 by Tennessee Momm

Added potatoes, no celery, added 1/2 small package of Velveata Cheese.

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. :)

Reviewed on Dec. 09, 2010 by Susie77

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!