Curried Wild Rice Soup

Curried Wild Rice Soup

14
CORWYNN DARKHOLME 242

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

Ingredients

55 m {{adjustedServings}} servings 176 cals
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Nutrition

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  • 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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Directions

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  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

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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 ...

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 follo...

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...