• 2 Ratings

Here's a wild rice recipe you can eat with a spoon! A splash of white wine, cream, and chicken broth team up to make the luscious base of this Minnesota wild rice soup.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan combine wild rice, water and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, about 40 minutes until tender. Drain if needed.

  • Meanwhile, in a Dutch oven melt butter over medium heat. Add onion, celery, and carrot; cook 5 minutes or until soft, stirring occasionally. Add mushrooms and garlic; cook 5 minutes or until vegetables are tender and most of the mushroom liquid evaporates, stirring frequently. Carefully add wine; cook and stir 1 minute.

  • Add broth, chicken, the 1/2 teaspoon salt, and the pepper. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes.

  • In a small bowl stir together cream and flour; add to soup mixture. Cook and stir until slightly thickened and bubbly. Stir in cooked wild rice and thyme. Return to boiling; reduce heat. Simmer 5 minutes to blend flavors. Season to taste with additional salt and black pepper.

Nutrition Facts

313 calories; 17 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 80 mg cholesterol; 714 mg sodium. 507 mg potassium; 21 g carbohydrates; 2 g fiber; 4 g sugar; 17 g protein; 0 g trans fatty acid; 1864 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 45 mcg folate; 0 mcg vitamin b12; 60 mg calcium; 2 mg iron;


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0