Silky and Creamy Wild Rice Soup

Silky and Creamy Wild Rice Soup

20
MARBALET 50

"The name says it all! For an even richer flavor, you can reduce the amount of whole milk and replace part of it with heavy cream. Garnish with chopped fresh chives."
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Ingredients

1 h 15 m servings 299 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1179 mg
  • 47%

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. Thoroughly rinse wild rice. In a saucepan bring to a boil wild rice, 1/2 teaspoon salt, and water. Reduce heat and simmer 30 to 45 minutes or until tender.
  2. Melt butter, add onions and celery. Cover and cook gently for 5 minutes until vegetables are tender (avoid browning vegetables). Stir in 2 teaspoons salt, pepper, and flour. Remove from heat and add milk, stirring until flour is well blended.
  3. Return to low heat. Cook, stirring constantly, until soup thickens. Add the cooked wild rice and simmer a few minutes to blend flavor. Serve hot, garnished with chopped chives.

Reviews

20
  1. 23 Ratings

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Most helpful positive review

This was really good. I modified it a little...used 1/2 cup of wild rice, 3.5 cups of vegetable broth (you absolutely need more than 1 cup of liquid or your rice will burn), 1/2 cup chopped mus...

Most helpful critical review

This was just ok for me. My husband said it deserves a 4 but I think I have to say 3. It didn't taste bad; it was just kind of boring. The flavor of the milk completely overpowered everything...

This was really good. I modified it a little...used 1/2 cup of wild rice, 3.5 cups of vegetable broth (you absolutely need more than 1 cup of liquid or your rice will burn), 1/2 cup chopped mus...

Too much salt!!! Eliminate the 2 teaspoons and it is wonderful. Also use 4 cups of condensed milk, one cup chicken stock -- adds great texture.

This was amazingly good!! I did add a tsp of minced garlic to the onion/butter saute. Right before I added the flour, I added a splash of white wine and let it simmer for 1 min. I then used 1 c...

This soup is excellent. I cooked some carrots along with the onions and celery, and added some cut-up cooked chicken with the wild rice near the end of cooking. My kids love this soup.

Preparing for a ski trip with my family my brother said longingly 'Too bad we don't know how to make that wild rice soup' refering the the soup made by a woman we once knew (and can no longer as...

This was really simple and yummy. I added sauteed mushrooms and some garlic to mine.

This is a very good soup.

This was just ok for me. My husband said it deserves a 4 but I think I have to say 3. It didn't taste bad; it was just kind of boring. The flavor of the milk completely overpowered everything...

This soup was really good and easy to make! My dad said that it needed chicken in it, so the next time I made it, I added cooked chicken pieces to it. It was even better! I love this soup!