Northwoods Wild Rice Soup Recipe

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My sister served this to me for the first time and it was so scrumptious I just had to have the recipe. The cream cheese gives the soup an ultra smooth texture.—Kim Caputo, Cannon Falls, Minnesota
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 12 servings


  • 1 pound sliced fresh mushrooms
  • 1 cup chopped onion
  • 2 medium carrots, chopped
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups reduced-sodium chicken broth
  • 2 cans (12 ounces each) evaporated milk
  • 2 cups cooked wild rice
  • 2 cups cubed cooked chicken
  • 1 package (8 ounces) cream cheese, cubed

Nutritional Facts

1 cup: 320 calories, 20g fat (12g saturated fat), 80mg cholesterol, 482mg sodium, 20g carbohydrate (8g sugars, 2g fiber), 16g protein.


  1. In a Dutch oven, saute the mushrooms, onion and carrots in butter until tender. Stir in the flour, salt and pepper until blended.
  2. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the milk, rice, chicken and cream cheese; heat through (do not boil). Yield: 12 servings (about 3 quarts).
Originally published as Northwoods Wild Rice Soup in Taste of Home Christmas Annual Annual 2011, p63

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