This soup has a bit of a nutty flavor. It is always a hit.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.

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  • Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened.

  • Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.

Nutrition Facts

270 calories; 20.6 g total fat; 22 mg cholesterol; 747 mg sodium. 16.2 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/29/2002
We enjoyed this soup. It is quite rich but also very tasty. Read More
(21)

Most helpful critical review

Rating: 3 stars
02/03/2012
we felt it lacked a bit of flavor...and the rice was a bit too firm for my liking...the element of chicken was missing and will be added next time... Read More
(2)
52 Ratings
  • 5 star values: 34
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/29/2002
We enjoyed this soup. It is quite rich but also very tasty. Read More
(21)
Rating: 4 stars
08/29/2002
We enjoyed this soup. It is quite rich but also very tasty. Read More
(21)
Rating: 5 stars
12/09/2004
This to me is the ultimate "comfort soup"...very rich and creamy. The rosemary is the key to the wonderful aroma of this soup. I have made this many many times and never used to be a big fan of wild rice but now I am! I personally changed the recipe by cutting the butter quantity in half (otherwise a lot of the butter ends up floating on the top) and I use 2% and skim milk instead of cream and also I love to add a small can of mushrooms (finely chopped). If you like creamy soups like "cream of broccoli" you will like this soup. Read More
(14)
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Rating: 5 stars
01/28/2008
I LOVE this recipe and have made it several times this fall since discovering it. I tried it "as is" and then made it healthier (couldn't tell the difference) by using 2T butter and fat free half and half. I also added 2-3 cups chopped turkey or chicken 1/2 tsp crushed dried thyme 1/2 tsp. crushed dried parsley fresh ground pepper. Everyone raves when I make this and I've shared the recipe with several people already. Read More
(13)
Rating: 4 stars
09/24/2003
Very good soup. Using water in which the rice has cooked in the broth makes for a nuttier & wild-ricey-er flavor. I added 2 chicken breasts (cut up of course) and I think next time I'd use 2/3 of a cup of wild rice instead of 1/3 of a cup. Read More
(11)
Rating: 5 stars
06/23/2008
I just love this fast and easy soup! I served it with tuna salad sandwiches and it was all gone in a flash. Read More
(7)
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Rating: 5 stars
08/29/2002
I had been looking for a good wild rice soup recipe and this one is excellent. You can also use fresh rosemary which works really well also.virginia Read More
(7)
Rating: 5 stars
01/07/2007
This soup was awesome!! I modified it by adding increasing the rice and vegetables and added chopped fresh mushrooms. I reduced the half-and-half and substituted 2% milk and some flour to thicken it just a bit. The family loved it! Read More
(7)
Rating: 5 stars
08/31/2003
My husband can't wait to invite his parents over to show off this recipe. He thought this was the best soup he has ever had. I did modify it a little bit by using a can of evaporated milk instead of the cream plus I added a little thyme. Very good! A Read More
(7)
Rating: 4 stars
06/22/2005
very creamy and easy to make. tastes pretty good too. eat with sandwiches or alone. Read More
(4)
Rating: 3 stars
02/03/2012
we felt it lacked a bit of flavor...and the rice was a bit too firm for my liking...the element of chicken was missing and will be added next time... Read More
(2)