Cream and Wild Rice Soup Recipe

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I used to make this soup on the evening when we would pick out our Christmas tree. But my husband enjoys it so much, I now make it throughout the year. —Tammy Bailey, Hastings, Minnesota
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 10 servings


  • 1 package (6 ounces) long grain and wild rice mix
  • 1 cup chopped onion
  • 4-1/2 teaspoons butter
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon ground mace
  • Pinch white pepper
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cups half-and-half cream
  • 1/2 cup white wine or additional chicken broth

Nutritional Facts

1 cup: 157 calories, 7g fat (4g saturated fat), 29mg cholesterol, 433mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 4g protein.


  1. Prepare rice mix according to package directions.
  2. In a large saucepan, saute onion in butter until tender. Stir in the flour, mace and white pepper until blended. Gradually stir in the broth, cream, wine and cooked rice. Bring to a boil, stirring constantly. Yield: 10 servings (2-1/2 quarts).
Originally published as Cream of Wild Rice Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p137

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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schweitzerca User ID: 1064748 63462
Reviewed Jan. 22, 2011

"The first time I didn't have the rice mix, so cooked my own wild rice and brown rice. Neither did I have wine, so I added a chicken boullion cube. It was good. The second time I added a can of chicken, which made it heartier."

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