Wild Rice Soup Recipe

4.5 31 32
Wild Rice Soup Recipe
Wild Rice Soup Recipe photo by Taste of Home
Publisher Photo

Wild Rice Soup Recipe

Read Reviews
4.5 31 32
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 1 hour

Ingredients

  • 1/3 cup uncooked wild rice
  • 1 tablespoon vegetable oil
  • 1 quart water
  • 1 medium onion, chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 1/2 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups light cream
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt

Directions

Rinse rice; drain. In a medium saucepan, combine rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, in a large kettle, cook onion, celery and carrots in butter until vegetables are almost tender. Blend in flour; cook and stir for 2 minutes. Add broth and undrained rice. Bring to a boil; cook and stir until slightly thickened. Stir in cream, rosemary and salt. Reduce heat and simmer, uncovered, for about 20 minutes or until rice is tender. Yield: 8 servings (about 2 qts).
Originally published as Wild Rice Soup in Country Woman January/February 1993, p31

Nutritional Facts

1 cup: 270 calories, 19g fat (11g saturated fat), 61mg cholesterol, 797mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 5g protein.

  • 1/3 cup uncooked wild rice
  • 1 tablespoon vegetable oil
  • 1 quart water
  • 1 medium onion, chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 1/2 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups light cream
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  1. Rinse rice; drain. In a medium saucepan, combine rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Meanwhile, in a large kettle, cook onion, celery and carrots in butter until vegetables are almost tender. Blend in flour; cook and stir for 2 minutes. Add broth and undrained rice. Bring to a boil; cook and stir until slightly thickened. Stir in cream, rosemary and salt. Reduce heat and simmer, uncovered, for about 20 minutes or until rice is tender. Yield: 8 servings (about 2 qts).
Originally published as Wild Rice Soup in Country Woman January/February 1993, p31

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Reviews forWild Rice Soup

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MY REVIEW
[email protected] User ID: 6956004 278103
Reviewed Nov. 21, 2017

"This recipe is a good start, but as has been mentioned in other comments, it was pretty bland and watery as is. I changed things up a little the next time and it's awesome! I doubled the rice and cut back on the water to 3 cups. Also doubled the veggies. Added 2 cups cut up rotisserie chicken. and 1 tsp of McCormick Tuscan seasoning in place of the Rosemary. Comfort food perfection!"

MY REVIEW
Val User ID: 8617404 257270
Reviewed Nov. 25, 2016

"My husband and I LOVED this soup! I did put in a bit more rice - 1/2 cup instead of 1/3 - because we like a thicker soup. It was wonderful! Will definitely make again! I also added a little ground red pepper at the end!"

MY REVIEW
Jenna092 User ID: 7825623 246057
Reviewed Mar. 26, 2016

"This is a delicious recipe! The only reason why my husband and I are giving it 4 stars is because we thought that it was in need of more rice and veggies. This was a perfect, meatless dinner, however!

We doubled the amount of rice and added more vegetables. We also added chicken later on. It was pretty runny, but thickened up really well the next day. Delicious recipe!"

MY REVIEW
qwm User ID: 1379428 237769
Reviewed Nov. 21, 2015

"Had this recipe sitting around for quite some time and finally tried it last night. The only thing I would change is adding more rice. I will try making it with a full cup of rice and maybe add a clove, or two, of garlic next time. This was easy and delicious!"

MY REVIEW
gucci65 User ID: 7131119 222074
Reviewed Mar. 5, 2015

"This was delish. ! I have made this several times. !!!!!"

MY REVIEW
Dallasmom2015 User ID: 3657411 221063
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
alfoa User ID: 2078080 218733
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
ocmagi User ID: 8040098 217582
Reviewed Jan. 11, 2015

"I'm sorry I thought this was very bland, not enough rice, no flavor. Wont' make it again."

MY REVIEW
auntym50158 User ID: 4958159 216043
Reviewed Dec. 26, 2014

"We added fresh mushrooms and my family loved it! Next time I will add more rice though."

MY REVIEW
[email protected] User ID: 716977 215440
Reviewed Dec. 20, 2014

"Delicious! I added shredded chicken too and will try it with mushrooms next time."

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