Cream of Wild Rice Soup

    1 hour 20 min

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

    48 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (42)


    We enjoyed this soup. It is quite rich, but also very tasty.  -  30 Sep 2000  (Review from Allrecipes US | Canada)


    I LOVE this recipe and have made it several times this fall since discovering it. I tried it "as is" and then made it healthier (couldn't tell the difference) by using 2T butter and fat free half and half. I also added 2-3 cups chopped turkey or chicken, 1/2 tsp crushed dried thyme, 1/2 tsp. crushed dried parsley, fresh ground pepper. Everyone raves when I make this and I've shared the recipe with several people already.  -  28 Jan 2008  (Review from Allrecipes US | Canada)


    This to me is the ultimate "comfort soup"...very rich and creamy. The rosemary is the key to the wonderful aroma of this soup. I have made this many, many times and never used to be a big fan of wild rice, but now I am! I personally changed the recipe by cutting the butter quantity in half (otherwise a lot of the butter ends up floating on the top) and I use 2% and skim milk instead of cream and also I love to add a small can of mushrooms (finely chopped). If you like creamy soups like "cream of broccoli", you will like this soup.  -  09 Dec 2004  (Review from Allrecipes US | Canada)