Curried Wild Rice Soup Recipe -
Curried Wild Rice Soup Recipe
  • READY IN 55 mins

Curried Wild Rice Soup

Recipe by  

"This a very spicy and tasty recipe, hearty and savory as well! Easy to make!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.
  2. Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly.
  3. Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute.
  4. Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2008

Perfect. I didn't use chervil because it's not something I normally have and I didn't want to go to the store, but next time I might spring for it to see what it's like. This soup is far better than the ever-popular Creamy Chicken & Wild Rice Soup from this site - and just as easy, in my opinion. I added about 2 cups of cooked, diced chicken to this because I made it for someone who needs a lot of protien in her diet - but it's also wonderful as is. Thanks!!

Most Helpful Critical Review
Jan 14, 2010

This was not my favorite as written. The white pepper way over-powered the curry so I would cut back on the pepper by half and at least double the curry (which I already did anyway and still coudn't taste it). My daughter and I both thought this was ok, but for personal preferences, we would each like a combination of white and wild rice instead of all wild. And I totally disagree with a previous reviewer, the chicken and wild rice soup on this site still reigns supreme in our mouths.

Feb 17, 2003

The flavor is marvelous. I substituted 1 1/2 cup of 1% milk and 1/2 cup half-and-half, and the soup still came out rich and creamy. There is no amount of water given for the wild rice; I followed the directions on the box. Instead of 20 min for the rice, my box said 50 so I let it cook longer.

Oct 14, 2008

This would be good with some chicken added to it. Next time I will do that and also cut back on the butter. I used a fat free half and half since it was what I had on hand. That may have given a slightly less creamy texture. Nothing is better in the fat free version! lol! Next time I will also cut the amount of curry in half and use chicken stock instead of vegetable. Good recipe though!

Mar 09, 2009

I added carrots and cabbage since I didn't have enough cabbage. Using whole wheat flour, i made the roux with the veggies using soy milk. It was strange to strongly smell the sherry, but taste the spicy herbs! It is a satisfying soup.

Jan 16, 2009

I did throw in some cooked chicken and used chicken broth rather than vegetable. My husband said he would have liked this better if it had been creamier. Thought the broth was a bit lite.

Nov 08, 2008

Very good soup. Has a bit of a bite to it. I don't have half and half, so it was probably more soupy than creamy for me. (I used 1 cup of milk instead of 2 cups of half and half). However, still nice and flavorful. Bf liked it well enough but said something was missing. What, I don't know, bc he told me "you never make anything twice, so what do you care?" I guess I've been making too many different things. Oh, well. Onward, more AR recipes to try! If I do come back to this, maybe add some chicken and more veggies. Thanks for the recipe!

Nov 22, 2007

Supurb! I incresed the porpotion of broth, and decreased the cream, and it was silky & delicious. Also used lemon juice instead of sherry and added shredded, cooked chicken. Perfect for the cold weather.


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 456 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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