Home > Recipes > Wild Rice Soup

Wild Rice Soup Recipe

Photo by: Taste of Home

100% would make again

Read reviews (1)

Rate recipe

"I tasted this thick and hearty soup at a food fair I helped judge," writes Kathy Herink of Gladbrook, Iowa. "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."

This recipe is:

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Wild Rice Soup Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

8 Servings
Prep/Total Time: 20 min.

Ingredients

1 pound ground beef
2 cups chopped celery
2 cups chopped onion
3 cups hot water
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
1 package (6.75 ounces) quick-cooking long grain and wild rice mix
5 bacon strips, cooked and crumbled

Directions

In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
Add the water, broth, soup, rice and contents of the seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Garnish with bacon. Yield: 8 servings (about 2 quarts).

Nutrition Facts: 1 serving (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.

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