Curried Wild Rice Soup

13 Reviews

Prep: 10 min
Cook: 45 min
Ready In: 55 min

“This a very spicy and tasty recipe, hearty and savory as well! Easy to make!” - by CORWYNN DARKHOLME

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Metric US

Original recipe yields 12 servings

Directions

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.
Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly.
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.
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.

Nutrition

Amount Per Serving (12 total)

Calories
176 cal
9%

Carbs
19.2 g
6%

Based on a 2,000 calorie diet

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Reviews (13)

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SunnyByrd

Oct. 10, 2008

"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 t..." See morehe 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!!"

EMCPHERSON

Feb. 17, 2003

"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 th..." See moree directions on the box. Instead of 20 min for the rice, my box said 50 so I let it cook longer."

bizzymomma

Oct. 14, 2008

"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 sligh..." See moretly 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!"

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