As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup&mdash;which I first had at my sister's house&mdash;brings me compliments no matter where I serve it. &mdash;Elienore Myhre, Balaton, Minnesota
   

Wild Rice Soup

wild rice

canola oil

water

onion,

celery rib, finely chopped

carrot,

butter

all-purpose flour

chicken broth

half-and-half cream

dried rosemary, crushed

salt

In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

Very tasty, but I doubled it and added 1/2 lb of sliced mushrooms, some thyme, and another cup of cooked rice. Remember, those amounts of add-ins are for a doubled recipe that yielded a gallon of soup. I'm still experimenting, and will probably reduce the butter a bit and maybe add less rice.

I have made this recipe for many years.  I do not like any kind of meat in this soup. I usually double this recipe and put into 2 cup portions and freeze.  I do crush the rosemary very fine.

Delicious comfort food; going to put it in the fall rotation!

This came out excellent and my 7 and 10 year olds loved it! I used 2% milk (instead of half and half) since that was all I had and it still had a nice, creamy texture and flavor. I added little extra rice too because my kids love it. Thanks so much!

This recipe is a slam dunk and makes it super easy to add other ingredients to suit!

This is an absolutely excellent base recipe.  To those who give a bad rating because others made adjustments just stop!  You are giving poor ratings for the recipes, not the reviewers.  Cooks often adjust recipes based on ingredients they like or not. In my case with this recipe I used what I had on hand and what I like.  I used heavy cream and milk instead of half and half and I add what I always do for soup: I added some concentrated chicken stock. I also doubled the veggies.  Next time I’ll add more rice.   Otherwise I followed the recipe and it was amazing. Will definitely make over and over.

I’ve made the soup twice now. The first time I thought it was a dud. But it sat overnight, I tried it again the next day and it was outstanding. The second time I made the soup, I reduced the amount of butter and flour, still fantastic. Both times I added shredded chicken. Great soup.

Awesome bowl of comfort! Thanks for sharing.

My husband and I LOVED this soup! I did put in a bit more rice - 1/2 cup instead of 1/3 - because we like a thicker soup. It was wonderful! Will definitely make again! I also added a little ground red pepper at the end!

This recipe is a good start, but as has been mentioned in other comments, it was pretty bland and watery as is. I changed things up a little the next time and it's awesome! I doubled the rice and cut back on the water to 3 cups. Also doubled the veggies. Added 2 cups cut up rotisserie chicken. and 1 tsp of McCormick Tuscan seasoning in place of the Rosemary. Comfort food perfection!

This was pretty yummy. I used fresh rosemary and vegetable broth instead of chicken broth.  I thought it could be a little more chunky. Next time, I will use more rice and vegetables.

This is very similar to mine.  I use cup of rice.  Also brown a half pound of chopped bacon and half pound s!iced mushrooms and add to soup.  Also add chopped chicken and use half and half.  Very filling.  Nancy

My family loved this soup. It also freezes well. We made a double batch.

Had this recipe sitting around for quite some time and finally tried it last night. The only thing I would change is adding more rice. I will try making it with a full cup of rice and maybe add a clove, or two, of garlic next time. This was easy and delicious!

Those of you who eat gluten-free...is there an alternative flour that can be used to thicken the soup? I want to make this for a gathering soon and several folks need it to be gluten-free. I just don't want to waste precious, expensive wild rice by experimenting with other flours. Thanks so much for your input! I'll make it with chicken and mushrooms, as many of you have suggested. Can't wait to try it!

excellent, good old fashion country recipe.

I wrote the below review and couldn't find a way to delete it and, although I forgot to give it a star rating, I want to revise my rating.  After it cooled for a bit, it got much thicker and is actually pretty good.  I used 1/2 cup of wild rice, which is plenty.

This is a delicious recipe! The only reason why my husband and I are giving it 4 stars is because we thought that it was in need of more rice and veggies. This was a perfect, meatless dinner, however!We doubled the amount of rice and added more vegetables. We also added chicken later on. It was pretty runny, but thickened up really well the next day. Delicious recipe!

Granny1960, I would use dry potato flakes or corn starch to thicken the soup instead of flour.  I use potato flakes to thicken gravies & soups quite often.  Just add a bit at a time & let it absorb the flakes until you have the thickness you desire.  I add them at the end of the cooking time, just prior to serving.  Corn Starch is also a very good thickener.  Directions on the container should guide you to know the amount needed.

This soup is delicious but very rich. I would use fat-free half-and-half next time to lighten it up a bit. Delicious!

One of my favorite soup recipes!  My husband loves it!  Nice enough to serve company  :)

This was delish. ! I have made this several times. !!!!!

Yum yum perfect!  My changes:  I used rice already in my pantry instead of buying wild rice.  Used all the vegetables listed and threw in some cut veggies from my fridge.  I used 1/4 c flour to suit the consistency I prefer (not too thick). I used vegetable broth instead of chicken.  I left out the half

wild rice soup

Prep Time: 30 minutes

Cook Time: 60 minutes

Total: 1 hours, 30 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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