Wild Rice Soup I

Wild Rice Soup I

39
AUNTYLENE 9

"This soup has a bit of a nutty flavor. It is always a hit."

Ingredients

1 h 20 m servings 270 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 747 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
  2. Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened.
  3. Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.
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Reviews

39
  1. 47 Ratings

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We enjoyed this soup. It is quite rich, but also very tasty.

This to me is the ultimate "comfort soup"...very rich and creamy. The rosemary is the key to the wonderful aroma of this soup. I have made this many, many times and never used to be a big fan ...

I LOVE this recipe and have made it several times this fall since discovering it. I tried it "as is" and then made it healthier (couldn't tell the difference) by using 2T butter and fat free hal...