Cream of Wild Rice Soup

Cream of Wild Rice Soup

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About this recipe: This soup is simple and delicious. Wild rice is simmered in a creamy soup base. Enjoy during the cold winter months.


Serves: 8 

  • 55g wild rice
  • 1 tablespoon vegetable oil
  • 950ml water
  • 1 onion, chopped
  • 1 stick celery, finely chopped
  • 1 carrot, finely chopped
  • 110g margarine
  • 60g plain flour
  • 750ml chicken stock
  • 475ml single cream
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt

Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

  1. Rinse rice; drain. In a medium saucepan, combine rice, oil and water; bring to the boil. Reduce heat, cover and simmer for 30 minutes.
  2. Meanwhile, in a large pot, cook onion, celery and carrots in margarine until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add stock and undrained rice, bring to the 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.

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