- 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
- In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- 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).
Reviews for Wild Rice Soup
Sort By :
"It's not that it's bland, but that it tastes like heated up, salted half-and-half. I added a little pepper but it wasn't enough to save it."
"I'm sorry I thought this was very bland, not enough rice, no flavor. Wont' make it again."
"We added fresh mushrooms and my family loved it! Next time I will add more rice though."
"Delicious! I added shredded chicken too and will try it with mushrooms next time."
"I used this recipe as a starting point. The soup has a bold rosemary flavor even with my changes. I used more rice (a whole 4 oz. box), added 3 cups cooked chicken, sauted fresh mushrooms in 2 T. of the required butter, and used 2% Milk instead of the half & half. My husband and I both enjoyed this soup, and commented the mushrooms added a nice flavor and texture. I will make this recipe again with my changes. We like hearty soups."