Wild Rice Soup I recipe

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Ingredients

⅓ 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

Nutrition Info

270.3 calories
carbohydrate: 16.2 g
cholesterol: 22.4 mg
fat: 20.6 g
fiber: 1.2 g
protein: 5.8 g
saturatedFat: 6.7 g
servingSize: -
sodium: 747.1 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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

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