Favorite Wild Rice Soup Recipe

Favorite Wild Rice Soup Recipe
Favorite Wild Rice Soup Recipe photo by Taste of Home
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Favorite Wild Rice Soup Recipe

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I'm crazy about homemade soup during the fall and winter months. This wild rice soup is one of my favorite cool-weather experiments. —Deborah Williams, Peoria, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.

Ingredients

  • 2 cups water
  • 1/3 cup uncooked wild rice
  • 3/4 teaspoon salt, divided
  • 1/4 cup butter, cubed
  • 1 medium onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon freshly ground pepper
  • 5 cups 2% milk
  • 1 teaspoon chicken bouillon granules

Directions

In a small saucepan, bring water to a boil. Stir in wild rice and 1/4 teaspoon salt. Reduce heat; simmer, covered, until kernels are puffed open, 40-45 minutes.
In a large heavy saucepan, heat butter over medium heat; saute onion and celery until tender, 5-7 minutes. Stir in flour, pepper and remaining salt until blended; gradually stir in milk and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
Drain rice; add to soup. Cook, uncovered, over medium heat 5 minutes, stirring occasionally. Yield: 6 servings


Test Kitchen Tips
  • Unlike long grain rice, wild rice doesn't always absorb all of the water; you may need to drain excess cooking liquid before adding it to the soup.
  • If you only have bouillon cubes, add one cube to equal one teaspoon of granules.
  • Stir in leftover chicken, ham or turkey to make this a meal.
  • Originally published as Favorite Wild Rice Soup in Simple & Delicious October/November 2017

    Nutritional Facts

    1 cup: 231 calories, 12g fat (7g saturated fat), 37mg cholesterol, 604mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 9g protein.

    • 2 cups water
    • 1/3 cup uncooked wild rice
    • 3/4 teaspoon salt, divided
    • 1/4 cup butter, cubed
    • 1 medium onion, finely chopped
    • 2 celery ribs, finely chopped
    • 1/4 cup all-purpose flour
    • 1/4 teaspoon freshly ground pepper
    • 5 cups 2% milk
    • 1 teaspoon chicken bouillon granules
    1. In a small saucepan, bring water to a boil. Stir in wild rice and 1/4 teaspoon salt. Reduce heat; simmer, covered, until kernels are puffed open, 40-45 minutes.
    2. In a large heavy saucepan, heat butter over medium heat; saute onion and celery until tender, 5-7 minutes. Stir in flour, pepper and remaining salt until blended; gradually stir in milk and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
    3. Drain rice; add to soup. Cook, uncovered, over medium heat 5 minutes, stirring occasionally. Yield: 6 servings


    Test Kitchen Tips
  • Unlike long grain rice, wild rice doesn't always absorb all of the water; you may need to drain excess cooking liquid before adding it to the soup.
  • If you only have bouillon cubes, add one cube to equal one teaspoon of granules.
  • Stir in leftover chicken, ham or turkey to make this a meal.
  • Originally published as Favorite Wild Rice Soup in Simple & Delicious October/November 2017

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