Minnesota Wild Rice Soup

Minnesota Wild Rice Soup

16 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Recipe by  chel79

“This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.”

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Adjust Servings

Original recipe yields 10 servings



  1. Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
  2. Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

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Reviews (16)

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This soup was so good. My family and I are lactose intolerant so I substituted milk with Silk soy milk; it tasted great this way! I also added some ham to it so it would taste more like home.



I used this recipe as a base—we’re not vegetarian so there were some adjustments. I sautéed an onion and two cloves of (minced) garlic; then added a little over a cup of each sliced carrots and diced celery. I forgot about the roux, so it was made in a separate pan (3 tablespoons of butter, ¼ of flour plus a little olive oil to smooth it out—I think a cup of flour would’ve been WAY too much. Then a little chicken stock was added to thin it out) while the vegetables cooked. To the pot of veggies I added (4 cups total, including what was added to the roux) chicken stock, 3/4 Cup White Wine, 1 Cup Heavy Cream, 1 Cup Skim Milk, a (VERY) large chicken breast (cooked with some water and McCormick Garlic Pepper Grinder seasoning, then shredded), Fancy Minnesota Wild Rice (I go “home” to Minnesota for the Holidays each year and stock up on Wild Rice—I cooked the rice according to the package plus 2 Tablespoons of butter and maybe 2 teaspoons of the Garlic Pepper Grinder blend). I added the roux to the pot, gave it all a stir then added 1 Cup (sliced) Baby Bella Mushrooms plus a large (fresh) Rosemary sprig and 5-6 (fresh) sprigs of Thyme, seasoned with fresh ground sea salt and pepper (to taste)—this simmered for a half hour or so. When served, we sprinkled some (cooked, then crumbled) bacon on top. My boyfriend gobbled up two bowls (in the time I ate my one) only taking time to breathe and tell me how good it was…I say it was a success!



Very tasty! I added diced ham and it was wonderful.

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Amount Per Serving (10 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 31.3 g
  • 10%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 350 mg
  • 14%

Based on a 2,000 calorie diet



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Chicken Wild Rice Soup I


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Wild Rice Soup