Lunch
Wild Rice Soup I
An earthy soup featuring wild rice, vegetables, and sometimes meat or mushrooms, offering a rustic and filling experience with every spoonful.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 1/3 cup wild rice
- 1 tablespoon vegetable oil 4 cups water
- 1 onion, chopped
- 1 stalk celery, finely chopped 1 carrot, finely chopped
- 1/2 cup margarine
- 1/2 cup all-purpose flour 3 cups chicken broth
- 2 cups half-and-half cream 1/2 teaspoon dried rosemary 1 teaspoon salt
Directions
- Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
- 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.
- Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.
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