Show Subscription Form




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
   (27)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

Loading Image