Wild Rice Soup Recipe - Allrecipes.com
Wild Rice Soup Recipe

Wild Rice Soup

Recipe by  

"Wild rice and vegetables make this a good winter soup."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings


  1. In a small saucepan, combine 1/2 cup wild rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and simmer for 45 minutes.
  2. In a 3 quart saucepan over medium heat, melt butter; add celery, carrot, onion and bell pepper. Saute until vegetables are tender.
  3. Stir in flour, pepper, wild rice, water and broth. Bring to boil and reduce heat. Cover and simmer for 15 minutes.
  4. Stir in half and half, almonds and parsley. Heat until hot and serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2005

I made this soup this evening. It was fantastic! The celery isn't listed above, but it is referenced to in the directions. I'm not crazy about celery, so I left it out. I also used fat-free half and half to lower the fat content. I will defintely make this again!

Most Helpful Critical Review
Jan 16, 2013

Tried this recipe as written first and didn't enjoy it. It didn't taste bad, just very bland. After seasoning changes it was a solid four, and I think with a couple more changes it could easily be a 5. Replaced water with chicken broth, changed green bell pepper to red, upped black pepper to a full tsp. Added 1 tsp curry powder, 1 tsp salt, 2 tsp celery seed, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp red pepper flakes, 1 Tbsp minced garlic. Next time will omit almonds and add sliced mushrooms and possibly spinach.


10 Ratings

Dec 05, 2006

I thought this soup was absolutely delicious (and so did my boyfriend!). I didn't use the almonds, and used dried instead of fresh parsley, and the soup came out great! DEFINITELY a keeper!

Oct 02, 2006

Delicious! A really filling, hearty soup. I added an 8 oz. container of sliced mushrooms, and it was very good; this would also be easy to add chicken to. Thanks for the great recipe; I will be making it quite often.

Sep 29, 2004

Best soup ever. Used around half the cream and didn't buy celery as it is not in the ingred list but it is in the directions.

Jan 10, 2015

I liked this recipe, but only gave it 4 stars because it was not very flavorful. I added curry, per suggestion from another reviewer, and ditched the celery for Zucchini. Otherwise, this was a very good recipe and a big hit with the family.

Feb 08, 2010

This soup was so good! I reduced some almond milk on the stove, in place of the half-and-half, and didn't use slivered almonds or parsley and it was awesome! Rosemary also blends well with this soup.

Nov 09, 2009

I am giving this recipe 5 stars because I liked how I made it. My husband has a gluten and lactose intolerance and so I left out the flour and cream. For the liquid I only used chicken broth. This soup was delicious! My kids even went back for another bowl.


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 449 mg
  • 18%

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

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