Creamy Wild Rice Soup

    1 hour 20 min

    This is a wonderfully rich and creamy soup. Wild rice is simmered with onion and celery in a creamy white soup base. For a richer soup, substitute some of the milk with double cream. It's the perfect winter warmer. Enjoy with crusty fresh bread, if desired.

    26 people made this

    Serves: 6 

    • 55g wild rice
    • 250ml water
    • 1/2 teaspoon salt
    • 115g butter
    • 120g chopped onion
    • 120g chopped celery
    • 2 teaspoons salt
    • 1/4 teaspoon ground white pepper
    • 4 tablespoons plain flour
    • 1.2 litres milk
    • chopped chives, for garnish (optional)

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Thoroughly rinse wild rice. In a saucepan bring to the boil wild rice, 1/2 teaspoon salt and water. Reduce heat and simmer 30 to 45 minutes or until tender.
    2. Melt butter, add onions and celery. Cover and cook gently for 5 minutes until vegetables are tender (avoid browning vegetables). Stir in 2 teaspoons salt, pepper and flour. Remove from heat and add milk, stirring until flour is well blended.
    3. Return to low heat. Cook, stirring constantly, until soup thickens. Add the cooked wild rice and simmer a few minutes to blend flavour. Serve hot, garnished with chopped chives.

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    Reviews in English (19)


    This was really good. I modified it a little...used 1/2 cup of wild rice, 3.5 cups of vegetable broth (you absolutely need more than 1 cup of liquid or your rice will burn), 1/2 cup chopped mushrooms, 1 cup chopped carrots, 1 Tbs. garlic, 1/8 teaspoon ground thyme, and 1/4 teaspoon black pepper. I didn't add the 1/2 teaspoon of salt to the cooking rice because there was enough sodium in the broth. Instead of sauteing the vegetables in butter, I cooked them over low-med heat in a COVERED saucepan with a couple tablespoons of vegetable oil until tender. PERFECT.  -  18 Feb 2004  (Review from Allrecipes US | Canada)


    Too much salt!!! Eliminate the 2 teaspoons and it is wonderful. Also use 4 cups of condensed milk, one cup chicken stock -- adds great texture.  -  28 Nov 2004  (Review from Allrecipes US | Canada)


    This was amazingly good!! I did add a tsp of minced garlic to the onion/butter saute. Right before I added the flour, I added a splash of white wine and let it simmer for 1 min. I then used 1 can of pre-cooked wild rice (drained & rinsed), used only 1/2 tsp of salt, and added 2 chicken breasts, cooked and cubed small. Finally, I only needed 4c of milk. I think this could used some shredded carrots for color but a wonderful tasting soup that everyone loved. I highly recommend this soup and I'll be sure to make it many times to come! Thanks a bunch Holly.  -  15 Oct 2003  (Review from Allrecipes US | Canada)