Wild Rice Soup I


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

Prep Time:
10 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 20 mins
8 servings


  • cup wild rice

  • 1 tablespoon vegetable oil

  • 4 cups water

  • 1 onion, chopped

  • 1 stalk celery, finely chopped

  • 1 carrot, finely chopped

  • ½ cup margarine

  • ½ cup all-purpose flour

  • 3 cups chicken broth

  • 2 cups half-and-half cream

  • ½ teaspoon dried rosemary

  • 1 teaspoon salt


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

  2. 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.

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

Nutrition Facts (per serving)

270 Calories
21g Fat
16g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 270
% Daily Value *
Total Fat 21g 26%
Saturated Fat 7g 34%
Cholesterol 22mg 7%
Sodium 747mg 32%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 6g
Vitamin C 2mg 11%
Calcium 86mg 7%
Iron 1mg 4%
Potassium 258mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.