Wild Rice Soup

Wild Rice Soup

9

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

servings 252 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 449 mg
  • 18%

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. 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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 easil...

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 ...

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 easil...

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!

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 ...

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.

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 v...

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 ...

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. ...

We thought this soup was great. My husband even said it was good enough to serve guests. I think I may try cooked turkey in it next time. Oh, I added a packet of seasoning from one of the wil...