Wild Rice Soup8 Reviews
“Wild rice and vegetables make this a good winter soup.” - by Carolyn
Original recipe yields 5 servings
- 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.
- In a 3 quart saucepan over medium heat, melt butter; add celery, carrot, onion and bell pepper. Saute until vegetables are tender.
- Stir in flour, pepper, wild rice, water and broth. Bring to boil and reduce heat. Cover and simmer for 15 minutes.
- Stir in half and half, almonds and parsley. Heat until hot and serve.
Amount Per Serving (5 total)
- 252 cal
- 14.8 g
- 22.6 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 half a..." See morend half to lower the fat content. I will defintely make this again!"
"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 easily be a..." See more 5. Replaced water with chicken broth, changed green bell pepper to red, upped black pepper to a full tsp. Added 1 tsp curry powder, 1 tsp salt, 2 tsp celery seed, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp red pepper flakes, 1 Tbsp minced garlic. Next time will omit almonds and add sliced mushrooms and possibly spinach."
Chicken Wild Rice Soup I
Wild Rice Soup II
Just swipe to see more like this.