Silky and Creamy Wild Rice Soup

Silky and Creamy Wild Rice Soup

20
MARBALET 45

"The name says it all! For an even richer flavor, you can reduce the amount of whole milk and replace part of it with heavy cream. Garnish with chopped fresh chives."

Ingredients

1 h 15 m {{adjustedServings}} servings 299 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1179 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Thoroughly rinse wild rice. In a saucepan bring to a boil wild rice, 1/2 teaspoon salt, and water. Reduce heat and simmer 30 to 45 minutes or until tender.
  2. Melt butter, add onions and celery. Cover and cook gently for 5 minutes until vegetables are tender (avoid browning vegetables). Stir in 2 teaspoons salt, pepper, and flour. Remove from heat and add milk, stirring until flour is well blended.
  3. Return to low heat. Cook, stirring constantly, until soup thickens. Add the cooked wild rice and simmer a few minutes to blend flavor. Serve hot, garnished with chopped chives.
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Reviews

20
  1. 23 Ratings

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This was really good. I modified it a little...used 1/2 cup of wild rice, 3.5 cups of vegetable broth (you absolutely need more than 1 cup of liquid or your rice will burn), 1/2 cup chopped mus...

Too much salt!!! Eliminate the 2 teaspoons and it is wonderful. Also use 4 cups of condensed milk, one cup chicken stock -- adds great texture.

This was amazingly good!! I did add a tsp of minced garlic to the onion/butter saute. Right before I added the flour, I added a splash of white wine and let it simmer for 1 min. I then used 1 c...