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Wild Rice Soup I

Arlene Unvoas

"This soup has a bit of a nutty flavor. It is always a hit."
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1 h 20 m servings 270 cals
Original recipe yields 8 servings


  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 747 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
  2. Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened.
  3. Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.

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Read all reviews 41
  1. 51 Ratings

Most helpful positive review

We enjoyed this soup. It is quite rich, but also very tasty.

Most helpful critical review

we felt it lacked a bit of flavor...and the rice was a bit too firm for my liking...the element of chicken was missing and will be added next time...

Most helpful
Most positive
Least positive

We enjoyed this soup. It is quite rich, but also very tasty.

This to me is the ultimate "comfort soup"...very rich and creamy. The rosemary is the key to the wonderful aroma of this soup. I have made this many, many times and never used to be a big fan ...

I LOVE this recipe and have made it several times this fall since discovering it. I tried it "as is" and then made it healthier (couldn't tell the difference) by using 2T butter and fat free hal...

Very good soup. Using water in which the rice has cooked in the broth makes for a nuttier & wild-ricey-er flavor. I added 2 chicken breasts (cut up, of course) and I think next time I'd use 2/...

I just love this fast and easy soup! I served it with tuna salad sandwiches and it was all gone in a flash.

This soup was awesome!! I modified it by adding increasing the rice and vegetables and added chopped fresh mushrooms. I reduced the half-and-half and substituted 2% milk and some flour to thicke...

My husband can't wait to invite his parents over to show off this recipe. He thought this was the best soup he has ever had. I did modify it a little bit by using a can of evaporated milk inst...

I had been looking for a good wild rice soup recipe and this one is excellent. You can also use fresh rosemary which works really well also.virginia

Excellent and easy. I substituted chicken stock for the water and used FAT FREE 1/2 and 1/2 with about 2TBL fresh rosemary. Next time, I'm adding chicken!