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Favorite Wild Rice Soup

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
  • Total Time
    Prep: 10 min. Cook: 50 min.
  • Makes
    6 servings


  • 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


  • 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.

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

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