TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 tablespoons finely chopped onion
  • 2 tablespoons butter
  • 1-1/4 cups chicken broth
  • 1 cup chopped peeled apple
  • 1/2 cup beer or additional chicken broth
  • 1/2 cup cooked wild rice
  • 1/4 teaspoon white pepper
  • 8 ounces Gouda cheese, shredded
  • 4 teaspoons all-purpose flour
  • 2/3 cup half-and-half cream

Nutritional Facts

1 cup: 371 calories, 26g fat (16g saturated fat), 100mg cholesterol, 835mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 17g protein.


  1. In a saucepan, saute onion in butter until tender. Add the broth, apple, beer or additional broth, wild rice and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. In a bowl, combine cheese and flour; gradually add to soup. Bring to a boil, stirring constantly. Reduce heat to low; stir in cream. Cook for 2-3 minutes or until heated through. Yield: 4 servings.
Originally published as Wild Rice Cheese Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p186

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karen3775 User ID: 2363338 67397
Reviewed Dec. 19, 2011

"I have made this several times and it always turns out wonderful - I followed the ingredients and directions exactly."

alison1l User ID: 1172588 207381
Reviewed Nov. 1, 2011

"I own a Bed & breakfast and have prepared this soup for luncheons a number of time in the fall. It always gets rave reviews."

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