Wild Rice Soup

Wild Rice Soup

"'I tasted this thick and hearty soup at a food fair I helped judge,' writes Kathy Herink of Gladbrook, Iowa. 'It didn't earn a ribbon, but I thought it was a real winner. The original recipe called for uncooked wild rice, but instead I use a quick-cooking rice blend.'"
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20 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. In a 3-qt. saucepan, cook beef, celery and onion until beef is browned and vegetables are tender; drain. Add water, broth, soup and rice with contents of the seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Garnish with bacon.


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The soup was pretty good if following the recipe. However, next time I will probably add 1/2 cup instant white rice, 1/2 cup water, and a bunch of mushrooms. This soup screamed for mushrooms!!

Great tasting soup! I left out the bacon and added some half and half. My mother-in-law loved this and told me to let her know when I make it again!

Good recipe! Although I prefer to add chicken instead of beef. Also it is nice to add a little cream and carrots.

Fast, easy and tastes excellent! Thanks so much for this recipe. The whole family loved it. I left out the celery, just cause I didn't have any on hand, but otherwise followed the recipe ex...

This is such an easy recipe, I will be making it many times this winter. I did omit the celery. (we're not crazy about it) and added 1 cup of water with 1 tsp of wondra to thicken a little. You ...

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