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Wild Rice Soup Recipe
Wild Rice Soup Recipe photo by Taste of Home

Wild Rice Soup Recipe

Publisher Photo
As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it. My husband and I have been married for 51 years, and we have four children and eight grandchildren.
TOTAL TIME: Prep: 30 min. Cook: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 1 hour
MAKES: 8 servings

Ingredients

  • 1/3 cup uncooked wild rice
  • 1 tablespoon canola oil
  • 1 quart water
  • 1 medium onion, chopped
  • 1 celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups half-and-half cream
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt

Nutritional Facts

1 cup equals 270 calories, 19 g fat (11 g saturated fat), 61 mg cholesterol, 797 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, for about 20 minutes or until rice is tender. Yield: 8 servings (about 2 quarts).
Originally published as Wild Rice Soup in Country Woman January/February 1993, p31

Nutritional Facts

1 cup equals 270 calories, 19 g fat (11 g saturated fat), 61 mg cholesterol, 797 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Wild Rice Soup

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 17, 2014

Delicious soup! I made it according to the recipe the first time and loved it. The second time around, I added some diced cooked chicken, some sliced mushrooms, and a little more wild rice. It turned out great! I will continue making this soup.

MY REVIEW
Reviewed Feb. 26, 2014

My picky family loves it.

MY REVIEW
Reviewed Feb. 26, 2013

My family loved this soup. It also freezes well. We made a double batch.

MY REVIEW
Reviewed Feb. 2, 2013

Yummy!

MY REVIEW
Reviewed Jan. 28, 2013

Made it according to the recipe (although adding chicken) the first time and came out amazing.Made it a second time, this time instead of the rice adding gnocchi and also adding spinach. It rivaled Olive Gardens Chicken and Gnocchi soup. Even better when you have some french or italian bread to go along with it. It also freezes beautifully!!!

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