This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.

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  • Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

Nutrition Facts

280.5 calories; 6.7 g protein; 31.3 g carbohydrates; 17.9 mg cholesterol; 311.1 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2010
I used this recipe as a base we re not vegetarian so there were some adjustments. I sautéed an onion and two cloves of (minced) garlic; then added a little over a cup of each sliced carrots and diced celery. I forgot about the roux so it was made in a separate pan (3 tablespoons of butter of flour plus a little olive oil to smooth it out I think a cup of flour would ve been WAY too much. Then a little chicken stock was added to thin it out) while the vegetables cooked. To the pot of veggies I added (4 cups total including what was added to the roux) chicken stock 3/4 Cup White Wine 1 Cup Heavy Cream 1 Cup Skim Milk a (VERY) large chicken breast (cooked with some water and McCormick Garlic Pepper Grinder seasoning then shredded) Fancy Minnesota Wild Rice (I go home to Minnesota for the Holidays each year and stock up on Wild Rice I cooked the rice according to the package plus 2 Tablespoons of butter and maybe 2 teaspoons of the Garlic Pepper Grinder blend). I added the roux to the pot gave it all a stir then added 1 Cup (sliced) Baby Bella Mushrooms plus a large (fresh) Rosemary sprig and 5-6 (fresh) sprigs of Thyme seasoned with fresh ground sea salt and pepper (to taste) this simmered for a half hour or so. When served we sprinkled some (cooked then crumbled) bacon on top. My boyfriend gobbled up two bowls (in the time I ate my one) only taking time to breathe and tell me how good it was I say it was a success! Read More
(13)

Most helpful critical review

Rating: 2 stars
01/16/2012
I was so excited to try this - a throw back to the old Byerly's wild rice soup I loved to eat growing up in Minnesota. But this soup was suffocatingly thick and lacked any depth of flavor. Even after I salted it within an inch of its life and added 1.5 cups extra stock to thin it out. Maybe it was the lack of meat but I think the huge quantity of flour was the real problem. If I ever try it again I'll reduce the flour to 1/4 cup at most and add in some thyme Sherry or Vermouth and a hit of lemon for interest. More French and less Minnesota perhaps but at least edible. Read More
(10)
29 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/14/2010
I used this recipe as a base we re not vegetarian so there were some adjustments. I sautéed an onion and two cloves of (minced) garlic; then added a little over a cup of each sliced carrots and diced celery. I forgot about the roux so it was made in a separate pan (3 tablespoons of butter of flour plus a little olive oil to smooth it out I think a cup of flour would ve been WAY too much. Then a little chicken stock was added to thin it out) while the vegetables cooked. To the pot of veggies I added (4 cups total including what was added to the roux) chicken stock 3/4 Cup White Wine 1 Cup Heavy Cream 1 Cup Skim Milk a (VERY) large chicken breast (cooked with some water and McCormick Garlic Pepper Grinder seasoning then shredded) Fancy Minnesota Wild Rice (I go home to Minnesota for the Holidays each year and stock up on Wild Rice I cooked the rice according to the package plus 2 Tablespoons of butter and maybe 2 teaspoons of the Garlic Pepper Grinder blend). I added the roux to the pot gave it all a stir then added 1 Cup (sliced) Baby Bella Mushrooms plus a large (fresh) Rosemary sprig and 5-6 (fresh) sprigs of Thyme seasoned with fresh ground sea salt and pepper (to taste) this simmered for a half hour or so. When served we sprinkled some (cooked then crumbled) bacon on top. My boyfriend gobbled up two bowls (in the time I ate my one) only taking time to breathe and tell me how good it was I say it was a success! Read More
(13)
Rating: 5 stars
12/14/2010
I used this recipe as a base we re not vegetarian so there were some adjustments. I sautéed an onion and two cloves of (minced) garlic; then added a little over a cup of each sliced carrots and diced celery. I forgot about the roux so it was made in a separate pan (3 tablespoons of butter of flour plus a little olive oil to smooth it out I think a cup of flour would ve been WAY too much. Then a little chicken stock was added to thin it out) while the vegetables cooked. To the pot of veggies I added (4 cups total including what was added to the roux) chicken stock 3/4 Cup White Wine 1 Cup Heavy Cream 1 Cup Skim Milk a (VERY) large chicken breast (cooked with some water and McCormick Garlic Pepper Grinder seasoning then shredded) Fancy Minnesota Wild Rice (I go home to Minnesota for the Holidays each year and stock up on Wild Rice I cooked the rice according to the package plus 2 Tablespoons of butter and maybe 2 teaspoons of the Garlic Pepper Grinder blend). I added the roux to the pot gave it all a stir then added 1 Cup (sliced) Baby Bella Mushrooms plus a large (fresh) Rosemary sprig and 5-6 (fresh) sprigs of Thyme seasoned with fresh ground sea salt and pepper (to taste) this simmered for a half hour or so. When served we sprinkled some (cooked then crumbled) bacon on top. My boyfriend gobbled up two bowls (in the time I ate my one) only taking time to breathe and tell me how good it was I say it was a success! Read More
(13)
Rating: 4 stars
09/26/2008
This soup was so good. My family and I are lactose intolerant so I substituted milk with Silk soy milk; it tasted great this way! I also added some ham to it so it would taste more like home. Read More
(11)
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Rating: 2 stars
01/15/2012
I was so excited to try this - a throw back to the old Byerly's wild rice soup I loved to eat growing up in Minnesota. But this soup was suffocatingly thick and lacked any depth of flavor. Even after I salted it within an inch of its life and added 1.5 cups extra stock to thin it out. Maybe it was the lack of meat but I think the huge quantity of flour was the real problem. If I ever try it again I'll reduce the flour to 1/4 cup at most and add in some thyme Sherry or Vermouth and a hit of lemon for interest. More French and less Minnesota perhaps but at least edible. Read More
(10)
Rating: 5 stars
01/19/2011
Very tasty! I added diced ham and it was wonderful. Read More
(7)
Rating: 4 stars
11/06/2007
Thought this was kind of bland. I had Parmesan cheese in the fridge and threw some in - was just the ticket to give it a little zing. Now it's excellent! Read More
(4)
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Rating: 4 stars
10/21/2007
This turned out pretty good-- and was easy to make. I added the broth shortly after mixing in the flour just because there was so much flour and no moisture in the pot and everything turned out well. Read More
(4)
Rating: 5 stars
09/16/2010
I absolutely love Wild Rice and this recipe really makes it shine. I was out of onions so I used 1 shallot with the white part of some scallions - I also used high quality chicken stock (I'm not vegetarian). So many variations will work with this. In the future I think I might add some sausage or smoked ham. Fresh corn would also work really well - and a little butter blended with the flour. A simple delicious all-American recipe - and don't forget some nice crusty bread! Read More
(3)
Rating: 4 stars
02/16/2010
This was a wonderful soup but because I didn't have some of the ingrdients I had to change it a little. I omitted the almonds substituted some very rich homemade turkey broth for the vegetable broth and added some mushrooms. My husband actually asked me to make it again which is something he usually doesn't do! Thanks for posting a great recipe. Read More
(3)
Rating: 3 stars
10/13/2010
I really wanted to like this soup but it was just kind of blah and I think it's because of all the flour. I've made a roux-based soup before and it was pretty good but I think it's because it had tomatoes in it. This soup is edible but if I were to make it again I would maybe add tomatoes or thicken it with tomato paste or mashed potato flakes or maybe use cream of mushroom soup. I did add some dried parsley and thyme which helped a little with the flavor and also added a little corn. Read More
(3)