Wild Rice Zoop

4 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    2 h 25 m
  • Ready In

    2 h 30 m
Recipe by  Nancy

“This soup freezes well.”

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Adjust Servings

Original recipe yields 12 cups



  1. Preheat oven to 350 degrees F (175 degrees C). Place wild rice and 3 cups broth or water in casserole dish. Bake, covered, for 1.5-2 hours. Should make 3 cups cooked rice.
  2. Fry bacon until crisp. Drain off most of the grease and saute onion in remaining grease. Add half & half, mushrooms, potato soup, cooked wild rice, cheese, and 2 cups water. Heat thoroughly over low heat.

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Reviews (4)

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This indeed is a wonderful wild rice soup recipe but let me save y'all a little time: buy a can (or two if you like it with extra rice) of the pre-cooked wild rice. Drain & rinse and you've just shaved off 2 hours of prep time for this recipe. BUT a nice addition I discovered: some grocery stores offer this nice mix of fresh mushrooms (shitake, portabella, etc...) already pre-sliced ~ perhaps for stir fry but I bought a package and when I sauted the onions, I sauted these mushrooms in too! Wonderful! A can of diced pimentos also adds some beautiful color to this soup as well.



This soup was DELICIOUS!!! My husband has been asking for wild rice soup, and he really enjoyed this one!!



I had to do some major substitutions based on what I had around, but it still came out great. For starters I had to use long grain white rice instead of wild rice, I had to use condensed cheddar cheese soup instead of cheese spread, and i had to use equal parts of milk and melted butter instead of half and half but it was still excellent!

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Amount Per Serving (12 total)

  • Calories
  • 369 cal
  • 18%
  • Fat
  • 26.3 g
  • 40%
  • Carbs
  • 21.1 g
  • 7%
  • Protein
  • 12.1 g
  • 24%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 1040 mg
  • 42%

Based on a 2,000 calorie diet



previous recipe:

Chicken Wild Rice Soup I


next recipe:

Curried Wild Rice Soup