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Wild Rice Soup

 Wild Rice Soup
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. —Elienore Myhre, Balaton, Minnesota
8 ServingsPrep: 30 min. Cook: 1 hour


  • 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).

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Wild Rice Soup (continued)

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.