Curried Wild Rice Soup

Curried Wild Rice Soup

14
CORWYNN DARKHOLME 243

"This a very spicy and tasty recipe, hearty and savory as well! Easy to make!"
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Ingredients

55 m servings 176 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 456 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 saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.
  2. Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly.
  3. Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute.
  4. Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.

Reviews

14
  1. 21 Ratings

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Most helpful positive review

Perfect. I didn't use chervil because it's not something I normally have and I didn't want to go to the store, but next time I might spring for it to see what it's like. This soup is far better ...

Most helpful critical review

This was not my favorite as written. The white pepper way over-powered the curry so I would cut back on the pepper by half and at least double the curry (which I already did anyway and still cou...

Perfect. I didn't use chervil because it's not something I normally have and I didn't want to go to the store, but next time I might spring for it to see what it's like. This soup is far better ...

The flavor is marvelous. I substituted 1 1/2 cup of 1% milk and 1/2 cup half-and-half, and the soup still came out rich and creamy. There is no amount of water given for the wild rice; I follo...

This would be good with some chicken added to it. Next time I will do that and also cut back on the butter. I used a fat free half and half since it was what I had on hand. That may have given a...

This was not my favorite as written. The white pepper way over-powered the curry so I would cut back on the pepper by half and at least double the curry (which I already did anyway and still cou...

I added carrots and cabbage since I didn't have enough cabbage. Using whole wheat flour, i made the roux with the veggies using soy milk. It was strange to strongly smell the sherry, but taste...

I did throw in some cooked chicken and used chicken broth rather than vegetable. My husband said he would have liked this better if it had been creamier. Thought the broth was a bit lite.

Very good soup. Has a bit of a bite to it. I don't have half and half, so it was probably more soupy than creamy for me. (I used 1 cup of milk instead of 2 cups of half and half). However, s...

Supurb! I incresed the porpotion of broth, and decreased the cream, and it was silky & delicious. Also used lemon juice instead of sherry and added shredded, cooked chicken. Perfect for the c...

This is Wild Rice Soup.I put some ham in it and it was the best. This is a regular every Sunday when the guys watch the Vikings. Now if there was only a recipe for them.