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Classic Creamy Wild Rice Soup

classic creamy wild rice soup Entree
Classic Creamy Wild Rice Soup
  • Prep 40 min
  • Total 40 min
  • Servings 5

Enjoy this creamy soup made with wild rice and vegetables - ready in 40 minutes.

Updated March 2, 2016

Ingredients

  • 1/2
    cup uncooked wild rice
  • 1 3/4
    cups water
  • 2
    tablespoons butter or margarine
  • 2
    medium stalks celery, sliced (1 cup)
  • 1
    medium carrot, coarsely shredded (1/2 cup)
  • 1
    medium onion, chopped (1/2 cup)
  • 1
    small green bell pepper, chopped (1/2 cup)
  • 3
    tablespoons all-purpose flour
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1
    can (14 oz) vegetable broth
  • 1
    cup half-and-half
  • 1/3
    cup slivered almonds, toasted*
  • 1/4
    cup chopped fresh parsley

Steps

  • 1
    Cook wild rice in 1 1/4 cups of the water as directed on package.
  • 2
    In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
  • 3
    Stir in flour, salt and pepper. Stir in wild rice, remaining 1/2 cup water and the broth. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
  • 4
    Stir in remaining ingredients. Heat just until hot (do not boil).

  • Wild rice isn't rice? No, it's an aquatic grass native to North America. The chewy texture of wild rice makes it a perfect meat substitute, but cooked white or brown rice can be used instead.
  • Creamy Chicken Wild Rice Soup: Add 2 cups chopped cooked chicken with the remaining ingredients in step 4.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
660mg
28%
Potassium
340mg
10%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
14%
Sugars
6g
Protein
7g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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