Wild Rice Soup II

4 Reviews Add a Pic

“Hearty and full of flavor, a meal in itself.”

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Adjust Servings

Original recipe yields 6 servings


  1. Rinse and sort lentils, discarding any debris or blemished lentils.
  2. Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
  3. Using a medium saucepan cook rice according to package directions.
  4. In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

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Reviews (4)

Rate This Recipe


The soup was OK. Maybe would have been better with fresh veggies opposed to frozen. Don't think I'll make it again.



Have used this same recipe from a slow cooker cook book, but it calls for long grain/wild rice blend with spice packet. Try chicken broth instead of veggie and carrots/celery/onions instead of mixed veggies. I skip the cheese all together. Add some pepper too.



not too bad really bland if you dont spice it up. Its really thick too. Youll want to put fresh cheese on the top after so it has more flavor AND use fresh veggies which makes it taste so much more better then frozen

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Amount Per Serving (6 total)

  • Calories
  • 326 cal
  • 16%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 40.9 g
  • 13%
  • Protein
  • 17.5 g
  • 35%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 621 mg
  • 25%

Based on a 2,000 calorie diet



previous recipe:

Cream of Chicken with Wild Rice Soup


next recipe:

Curried Wild Rice and Squash Soup