Wild Rice Soup
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
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
Reviews
I wrote the below review and couldn't find a way to delete it and, although I forgot to give it a star rating, I want to revise my rating. After it cooled for a bit, it got much thicker and is actually pretty good. I used 1/2 cup of wild rice, which is plenty.
Yum yum perfect! My changes: I used rice already in my pantry instead of buying wild rice. Used all the vegetables listed and threw in some cut veggies from my fridge. I used 1/4 c flour to suit the consistency I prefer (not too thick). I used vegetable broth instead of chicken. I left out the half
This is very similar to mine. I use cup of rice. Also brown a half pound of chopped bacon and half pound s!iced mushrooms and add to soup. Also add chopped chicken and use half and half. Very filling. Nancy
This is an absolutely excellent base recipe. To those who give a bad rating because others made adjustments just stop! You are giving poor ratings for the recipes, not the reviewers. Cooks often adjust recipes based on ingredients they like or not. In my case with this recipe I used what I had on hand and what I like. I used heavy cream and milk instead of half and half and I add what I always do for soup: I added some concentrated chicken stock. I also doubled the veggies. Next time I’ll add more rice. Otherwise I followed the recipe and it was amazing. Will definitely make over and over.
A midwest finishing touch is always a splash of sherry : )
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 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!
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!
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!
This was delish. ! I have made this several times. !!!!!