Wild Rice Soup

Wild Rice Soup

9

"Wild rice and vegetables make this a good winter soup."

Ingredients

{{adjustedServings}} servings 252 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. In a small saucepan, combine 1/2 cup wild rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and simmer for 45 minutes.
  2. In a 3 quart saucepan over medium heat, melt butter; add celery, carrot, onion and bell pepper. Saute until vegetables are tender.
  3. Stir in flour, pepper, wild rice, water and broth. Bring to boil and reduce heat. Cover and simmer for 15 minutes.
  4. Stir in half and half, almonds and parsley. Heat until hot and serve.
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Reviews

9
  1. 10 Ratings

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I made this soup this evening. It was fantastic! The celery isn't listed above, but it is referenced to in the directions. I'm not crazy about celery, so I left it out. I also used fat-free ...

Tried this recipe as written first and didn't enjoy it. It didn't taste bad, just very bland. After seasoning changes it was a solid four, and I think with a couple more changes it could easil...

I thought this soup was absolutely delicious (and so did my boyfriend!). I didn't use the almonds, and used dried instead of fresh parsley, and the soup came out great! DEFINITELY a keeper!