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Wild Rice Soup

Name: Wild Rice Soup
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 8 servings (about 2 quarts).
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

37 reviews

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Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 1 hour

Makes

8 servings (about 2 quarts)

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

Wild Rice Soup Recipe photo by Taste of Home

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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

Directions

In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

Nutrition Facts

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

Wild Rice Soup

Ingredients

Directions

Nutrition Facts

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