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Wild Rice Soup Recipe

Wild Rice Soup Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 1 hour YIELD: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

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).

Nutritional Facts

1 cup: 270 calories, 19g fat (11g saturated fat), 61mg cholesterol, 797mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 5g protein

Reviews for Wild Rice Soup

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MY REVIEW
Reviewed Mar. 26, 2016

"This is a delicious recipe! The only reason why my husband and I are giving it 4 stars is because we thought that it was in need of more rice and veggies. This was a perfect, meatless dinner, however!

We doubled the amount of rice and added more vegetables. We also added chicken later on. It was pretty runny, but thickened up really well the next day. Delicious recipe!"

MY REVIEW
qwm
Reviewed Nov. 21, 2015

"Had this recipe sitting around for quite some time and finally tried it last night. The only thing I would change is adding more rice. I will try making it with a full cup of rice and maybe add a clove, or two, of garlic next time. This was easy and delicious!"

MY REVIEW
Reviewed Mar. 5, 2015

"This was delish. ! I have made this several times. !!!!!"

MY REVIEW
Reviewed Feb. 21, 2015

"This was pretty yummy. I used fresh rosemary and vegetable broth instead of chicken broth. I thought it could be a little more chunky. Next time, I will use more rice and vegetables."

MY REVIEW
Reviewed Jan. 24, 2015

"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."

MY REVIEW
Reviewed Jan. 11, 2015

"I'm sorry I thought this was very bland, not enough rice, no flavor. Wont' make it again."

MY REVIEW
Reviewed Dec. 26, 2014

"We added fresh mushrooms and my family loved it! Next time I will add more rice though."

MY REVIEW
Reviewed Dec. 20, 2014

"Delicious! I added shredded chicken too and will try it with mushrooms next time."

MY REVIEW
Reviewed Dec. 20, 2014

"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."

MY REVIEW
Reviewed Dec. 19, 2014

"This is the blandest soup I have ever tasted."

MY REVIEW
Reviewed Dec. 18, 2014

"Awesome bowl of comfort! Thanks for sharing."

MY REVIEW
Reviewed Dec. 17, 2014

"Delicious. Family loved."

MY REVIEW
Reviewed Dec. 17, 2014

"Granny1960, I would use dry potato flakes or corn starch to thicken the soup instead of flour. I use potato flakes to thicken gravies & soups quite often. Just add a bit at a time & let it absorb the flakes until you have the thickness you desire. I add them at the end of the cooking time, just prior to serving. Corn Starch is also a very good thickener. Directions on the container should guide you to know the amount needed."

MY REVIEW
Reviewed Dec. 17, 2014

"@cosmic Mom - how about argo or kingsford cornstarch instead of flour?"

MY REVIEW
Reviewed Dec. 17, 2014

"I added chicken and used fat free 1/2 and 1/2 to lighten it up a bit - yum!"

MY REVIEW
Reviewed Dec. 17, 2014

"This is truly a great bowl of soup. I add sliced fresh mushrooms for an even better taste, and double the rice!"

MY REVIEW
Reviewed Dec. 17, 2014

"Those of you who eat gluten-free...is there an alternative flour that can be used to thicken the soup? I want to make this for a gathering soon and several folks need it to be gluten-free. I just don't want to waste precious, expensive wild rice by experimenting with other flours. Thanks so much for your input! I'll make it with chicken and mushrooms, as many of you have suggested. Can't wait to try it!"

MY REVIEW
Reviewed Nov. 1, 2014

"Have you tried adding potatoes or chicken? Looks delicious!!"

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!!!"

MY REVIEW
Reviewed Jan. 26, 2013

"excellent, good old fashion country recipe."

MY REVIEW
Reviewed Jan. 8, 2013

"Next time I'm going to try mushrooms in it!"

MY REVIEW
Reviewed Jan. 4, 2013

"Added potatoes, no celery, added 1/2 small package of Velveata Cheese."

MY REVIEW
Reviewed Sep. 18, 2010

"Great comfort food for a chilly evening. It was a little bland, so I added white pepper and a sprinkling of my favorite herbs."

MY REVIEW
Reviewed Jan. 8, 2009

"One of my favorite soup recipes! My husband loves it! Nice enough to serve company :)"

MY REVIEW
Reviewed Dec. 30, 2008

"This soup is delicious but very rich. I would use fat-free half-and-half next time to lighten it up a bit. Delicious!"

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