Curried Wild Rice Soup

Curried Wild Rice Soup


"This a very spicy and tasty recipe, hearty and savory as well! Easy to make!"

Ingredients 55 m {{adjustedServings}} servings 176 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.
  2. Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly.
  3. Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute.
  4. Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.
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Reviews 14

  1. 21 Ratings


Perfect. I didn't use chervil because it's not something I normally have and I didn't want to go to the store, but next time I might spring for it to see what it's like. This soup is far better than the ever-popular Creamy Chicken & Wild Rice Soup from this site - and just as easy, in my opinion. I added about 2 cups of cooked, diced chicken to this because I made it for someone who needs a lot of protien in her diet - but it's also wonderful as is. Thanks!!


The flavor is marvelous. I substituted 1 1/2 cup of 1% milk and 1/2 cup half-and-half, and the soup still came out rich and creamy. There is no amount of water given for the wild rice; I followed the directions on the box. Instead of 20 min for the rice, my box said 50 so I let it cook longer.


This would be good with some chicken added to it. Next time I will do that and also cut back on the butter. I used a fat free half and half since it was what I had on hand. That may have given a slightly less creamy texture. Nothing is better in the fat free version! lol! Next time I will also cut the amount of curry in half and use chicken stock instead of vegetable. Good recipe though!