Cauliflower and Wild Rice Soup Recipe

5 1 1
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Cauliflower and Wild Rice Soup Recipe

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5 1 1
Publisher Photo
This recipe is versatile because it makes a fine complement to a main meal, or it can be a meal in itself.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 1 cup thinly sliced celery
  • 1 cup sliced fresh mushrooms
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 quart chicken broth
  • 2 cups cooked wild rice
  • 2 cups cauliflower florets, cooked
  • 1 cup half-and-half cream

Directions

In a large saucepan, saute celery and mushrooms in butter until tender. Sprinkle with flour; stir to coat well. Gradually add chicken broth. Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through; do not boil. Yield: 6-8 servings (about 2 quarts).
Originally published as Cauliflower and Wild Rice Soup in Bountiful Harvest Cookbook 1994, p51

Nutritional Facts

1 cup: 236 calories, 15g fat (9g saturated fat), 46mg cholesterol, 619mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 6g protein.

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  • 1 medium onion, chopped
  • 1 cup thinly sliced celery
  • 1 cup sliced fresh mushrooms
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 quart chicken broth
  • 2 cups cooked wild rice
  • 2 cups cauliflower florets, cooked
  • 1 cup half-and-half cream
  1. In a large saucepan, saute celery and mushrooms in butter until tender. Sprinkle with flour; stir to coat well. Gradually add chicken broth. Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through; do not boil. Yield: 6-8 servings (about 2 quarts).
Originally published as Cauliflower and Wild Rice Soup in Bountiful Harvest Cookbook 1994, p51

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grandmascooking22 User ID: 5357761 278515
Reviewed Nov. 30, 2017

"I loved this soup. Great veggie soup for Meatless Mondays at our house. I did make a few changes just because...just because I don't saute in butter...I use olive oil. Secondly I substituted a cup of carrots in place of the mushrooms. I was fine without adding the cream but you sure could. Even using the cream and the butter it's only 236 calories but if you like it like I did, it cuts even more."

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