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Wild Rice Soup

Homemade wild rice soup ready in just 30 minutes! Mmm.

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( 43 Ratings)

43 Ratings

5 Stars 51%

4 Stars 30%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 8 )

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Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

2: tablespoons butter or margarine

2: medium stalks celery, sliced (1 cup)

1: medium carrot, coarsely shredded (1 cup)

1: medium onion, chopped (1/2 cup)

1: small green bell pepper, chopped (1/2 cup)

1/4: cup Original Bisquick® or Bisquick Heart Smart® mix

1/2: teaspoon salt

1/4: teaspoon pepper

1/4: teaspoon dried thyme leaves, if desired

1: cup water

1: can (10 1/2 oz) condensed chicken broth

1 1/2: cups canned or frozen cooked wild rice

1: cup half-and-half

1/3: cup slivered almonds, toasted

1/4: cup chopped fresh parsley

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Directions

1 In 3-quart saucepan, melt butter over medium-high heat. Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender.
2 Stir in Bisquick mix, salt, pepper and thyme. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
3 Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil).

EXPERT TIPS

Expert Tips

To cut down on fat and calories, spray saucepan with cooking spray before heating. Omit butter. Use Bisquick Heart Smart® mix, substitute 1 cup evaporated fat-free milk for the half-and-half and decrease almonds to 3 tablespoons.

To toast almonds, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 9g, 9% Trans Fat 1g 1% ),
Cholesterol: 40mg; 40%;
Sodium: 1150mg; 1150%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 4g 4% Sugars 7g 7% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 20%;
Calcium: 15%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 4/25/2011 3:03:38 AM REPORT ABUSE Ruth said:

Rating:

This soup was so delicious. I too had never heard of canned wild rice but did find it in a ready to heat and eat pouch. I used fat free evaporated milk in place of the half-and-half and it was still very creamy and less fattening. We added the toasted almonds at serving time so that they would be fresh for leftovers. It did reheat nicely in the microwave.

This reply was: Helpful Inspiring

Posted 2/11/2011 9:34:21 AM REPORT ABUSE Ybo said:

Rating:

This was very good. The only thing I changed was using whole milk instead of half and half to save on calories. It did not change the creamy taste at all. I did like others use regular wild rice and just cooked it a head of time. VERY good will make again!!

This reply was: Helpful Inspiring

Posted 2/8/2011 8:40:53 PM REPORT ABUSE TheMrsSpillman said:

Rating:

This was a great basic soup, you for sure need to add somethings. For me it was some chicken, and garlic. The flavors also need to be brought out more, i ended up adding more salt than called for. It was a great dish though, and i loved the almonds, something i would never have thought of.

This reply was: Helpful Inspiring