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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. —Elienore Myhre, Balaton, Minnesota
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
   (20)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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!"

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