Cream of Wild Rice Soup Recipe
- 1 large onion, chopped
- 1 large carrot, shredded
- 1 celery rib, chopped
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 8 cups chicken broth
- 3 cups cooked wild rice
- 1 cup cubed cooked chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fat-free evaporated milk
- 1/4 cup minced chives
- In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives. Yield: 10 servings (2-1/2 quarts).
Reviews for Cream of Wild Rice Soup
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"I added mushrooms and I think 2 carrots might be better. It was good but do think it could use more spices like thyme or rosemary."
"Awesome! Great recipe. I have made at least 3 times since I found in my email! If you add flour and cook for a few minutes in the butter and vegetables it makes a roux, it won't have the flour taste."
"I followed the recipe exactly, except for the fact that I noticed their wasn't any spices so I added some rosemary and thyme. Even so, I found the soup to be quite bland. It was as if all I was tasting was the flour. Next time I'd use cornstarch as it doesn't have the flavour of flour. I did mix the flour with water because I was worried about dumping dry flour into a pot with only carrots and onions. And of course, I'd add more seasonings to it."
"An earthy comfort food, this recipe has been a family favorite for several years. We love this on cold winter days with fresh baked dinner rolls."
"I made it exactly as the recipe stated but omitted the chicken and added a variety of mushrooms. Also added a little bit of white wine. Excellent to have on a cold winter day."