Wild Rice Soup Recipe - Allrecipes.com

Directions

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.

Nutrition

Amount Per Serving (5 total)

Calories
252 cal
13%

Fat
14.8 g
23%

Carbs
22.6 g
7%

Based on a 2,000 calorie diet

Reviews (8)

Rate This Recipe

RUBYBIRD

Oct. 14, 2005

"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!"

GreenGirl24

Jan. 16, 2013

"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."

Kristin O

Dec. 5, 2006

"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!..." See more"

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