Minnesota Wild Rice Soup

Minnesota Wild Rice Soup

20
chel79 1

"This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian."
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Ingredients

50 m servings 280 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
  2. Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

Reviews

20
  1. 26 Ratings

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Most helpful positive review

I used this recipe as a base—we’re not vegetarian so there were some adjustments. I sautéed an onion and two cloves of (minced) garlic; then added a little over a cup of each sliced carrots and ...

Most helpful critical review

I was so excited to try this - a throw back to the old Byerly's wild rice soup I loved to eat growing up in Minnesota. But this soup was suffocatingly thick and lacked any depth of flavor. E...

I used this recipe as a base—we’re not vegetarian so there were some adjustments. I sautéed an onion and two cloves of (minced) garlic; then added a little over a cup of each sliced carrots and ...

This soup was so good. My family and I are lactose intolerant so I substituted milk with Silk soy milk; it tasted great this way! I also added some ham to it so it would taste more like home.

I was so excited to try this - a throw back to the old Byerly's wild rice soup I loved to eat growing up in Minnesota. But this soup was suffocatingly thick and lacked any depth of flavor. E...

Very tasty! I added diced ham and it was wonderful.

Thought this was kind of bland. I had Parmesan cheese in the fridge, and threw some in - was just the ticket to give it a little zing. Now, it's excellent!

This turned out pretty good-- and was easy to make. I added the broth shortly after mixing in the flour just because there was so much flour and no moisture in the pot, and everything turned out...

I absolutely love Wild Rice, and this recipe really makes it shine. I was out of onions, so I used 1 shallot with the white part of some scallions - I also used high quality chicken stock (I'm n...

This was a wonderful soup, but because I didn't have some of the ingrdients, I had to change it a little. I omitted the almonds, substituted some very rich homemade turkey broth for the vegetab...

I really wanted to like this soup, but it was just kind of blah, and I think it's because of all the flour. I've made a roux-based soup before, and it was pretty good, but I think it's because i...