Wild Rice Soup

Wild Rice Soup

8 Reviews 1 Pic
Recipe by  Carolyn

“Wild rice and vegetables make this a good winter soup.”

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Adjust Servings

Original recipe yields 5 servings



  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 (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 and 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 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.

Kristin O

Kristin O

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!

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Amount Per Serving (5 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 22.6 g
  • 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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Creamy Chicken and Wild Rice Soup


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My Favorite Chicken and Wild Rice Soup