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Wild Rice Zoop

  • Prep

    5 m
  • Cook

    2 h 25 m
  • Ready In

    2 h 30 m
Nancy

Nancy

This soup freezes well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

DREGINEK
8

DREGINEK

5/6/2007

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.

SMITHB2
6

SMITHB2

12/13/2003

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

Agent48
3

Agent48

1/10/2008

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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