- Dish type
- Cream and cheese soup
This soup is simple and delicious. Enjoy during the cold winter months.
48 people made this
- 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
MethodPrep:10min ›Cook:1hr10min ›Ready in:1hr20min
- Rinse rice; drain. In a medium saucepan, combine rice, oil and water; bring to the boil. Reduce heat, cover and simmer for 30 minutes.
- 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.
- Stir in cream, rosemary and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.
Reviews & ratingsAverage global rating:(52)
Reviews in English (42)
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
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
Cream of Minnesota Wild Rice Soup
Dear SOS: On my last vacation to Minnesota, I purchased several bags of wild rice. Do you have a good recipe for wild rice soup?
Dear Judy: Yes, we do. This recipe was printed in 1992. It’s from the St. Paul Hotel in St. Paul, Minn.
Bring 2 cups of salted water to boil in a saucepan. Add the rice and simmer, covered, until the rice is tender but still has some bite to it, 35 to 40 minutes. It will not absorb all the water. Drain.
Meanwhile, melt the butter in a skillet over low heat. Add the flour and blend well. Cook, stirring, until light golden, 8 to 10 minutes. Be careful it doesn’t brown.
Heat 6 cups of the chicken stock to a simmer in a large saucepan. Whisk in the flour mixture until smooth. Strain the mixture.
Wipe the pan clean and heat over medium-high heat. Add the bacon and cook until almost crisp, 5 to 6 minutes. Stir in the onion, carrots, celery and mushrooms. Cook until tender, stirring occasionally, 10 minutes. Stir in the pimentos, bay leaf and thyme. Season to taste with salt and pepper.
Add the stock mixture and wild rice to the pot. Simmer over medium-low heat, 20 to 30 minutes, adding more stock if the soup becomes dry. Stir in the half-and-half and heat to serving temperature. The soup will be thick. Adjust the salt and pepper to taste. Remove the bay leaf before serving.
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Sunshine Factory Cream of Chicken with Wild Rice Soup1/2 lb. butter (2 sticks) 1 c. flour 8 c. heavy cream 8 c. water 4 T. chicken base 3 c. cooked wild rice, approximately 1 1/2 c. before cooking 3 c. diced cooked chicken breast meat 1 T. brown sugar salt and pepper to taste 1. To make roux: melt butter. Add flour to melted butter, stirring constantly, until light brown in color. 2. In a large soup pot, combine cream, water and chicken base. Stir often, heat to 155 degrees. When temperature has been reached, thicken to a medium consistency with roux. 3. Add cooked rice, diced chicken and brown sugar. continue to cook on medium to low heat to blend flavors. Salt and pepper to taste. 4. Makes 1 gallon.
Cream of Mushroom Wild Rice Soup
This recipe is easy, as many of my recipes are. I don&rsquot want you getting so frustrated that you&rsquore in a bad mood &ndash ya know what I mean?
Anyway, I used every-day-nothing-crazy white mushrooms. You can usually find them sliced already at the store or you can cut them up yourself &ndash give yourself a little more time if you need to do some slicing.
Also, we used cooked wild rice. If you want to substitute other rice, go crazy.
Saute your veggies in a little butter, then add your liquids and seasoning. This soup is simple, but delicious. Just the way I like my soups, and life.
Looking for more soup recipes? Check out these fall soup recipes!
Creamy Crab and Wild Rice Soup
Creamy Crab and Wild Rice Soup – Creamy, hearty and extremely flavorful soup filled with crab meat, wild rice and colorful veggies.
Thank you, Louis Kemp Crab Delights®, for sponsoring this post!
Hey Hi, friends! Happy Tuesday! I haven’t talked to you in days, and it feels like an eternity. But, I brought soup (and what a darn good soup it is!) to help us get back into the groove.
Today’s post is sponsored by Louis Kemp Crab Delights®! We are huge fans of their Crab Delights, and when I made this Creamy Crab and Wild Rice Soup with their crab meat, we cozied up to the soup-pot and devoured all that was in it.
Tender carrots, peas, and wild rice are also making an appearance in this delicious recipe that resembles a creamy chicken noodle soup – but it isn’t, obviously – and can be made with minimal prep in very little time. Did I hear an Amen?!
I think what I’m trying to tell you is that this recipe is so simple, it’s almost funny. But it’s gonna become a classic! I can feel it.
Get this. So my plan here was to use up some leftover chicken, buuuuut my deli-drawer (I love my fridge!) decided otherwise – Crab Delights or else! I chose the former and ate half of the crab meat while standing there, thinking of what I could make with it for dinner.
Did you know that Louis Kemp Crab Delights are made from Alaska Pollock and real snow crab? Alaskan Pollock is a highly sustainable Alaskan (maaaaade in the USAaaaa!) caught whitefish and it’s what they use in fish sticks.
Also, it’s a delicious healthy snack, it’s gluten free, low calorie, and the best part? It’s ready-to-eat! open mouth ➡ insert.
It can also be found in my oh-so-darn-good Bacon, Crab and Avocado Salad.
THE MOST important, crucial part of this meal is obviously…the veggies. KIDDING! It’s the missing crackers.
Okay, so, uhm, kidding again, BUT I have to tell you that my other half does not like crackers in his soup… weirdo!
I’m all like, heeeey, crackers and soup! It’s like Rachel and Ross!
And he’s all like, nooooo, it’s all in your head.
I’m done arguing.
Annnnyways… this is so good, you guyz. Just like that *snapping fingers*, you will forever and ever be in love and wedded to this bowl of gorgeous and soul warming, crab soup.
!!ONE MORE IMPORTANT THING!! You can receive $1 off on any one Louis Kemp product by going to http://bit.ly/1VWSj82
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Creamy Chicken and Wild Rice Soup
This creamy chicken and wild rice soup is all made in one-pot! So creamy and simple. Panera Bread cream of chicken and wild rice soup can now be replicated at home!
Many wild rice soups have much cream changing the color of the soup drastically. If you ever eat at Panera Bread, you&rsquoll notice their cream of chicken wild rice soup is the color of broth. My goal was to make wild rice soup like Panera, and keeping the recipe simple.
Minnesota Wild Rice Soup
Wild Rice Cooking-- its a 1 cup rice per 3 cups liquid. For THIS recipe it would be 1/2c rice to 1 1/2 c liquid. Follow these instructions on basic cooking method for wild rice.
Wash rice thoroughly by running it under cold water in a strainer. Add rice to boiling liquid in a heavy saucepan or pot. Reduce heat and simmer covered for 35-50 minutes (about 45 minutes or so) or until kernels puff open. Then, uncover, fluff with a fork and simmer 5 more minutes and drain off excess fluid. If you like chewier rice, cook for less time. If you cannot find wild rice where you are, you can go online and purchase it, or check to see if your local grocery store would be able to order it for you. It has a very nutty and earthy taste I am sure you will love. Try it in your holiday dressing, hot dishes and more.
If buying chicken stock rather than using fresh, buy low sodium or no salt so you can control the sodium in the soup. If you do not like thickened soup, you do not need the roux as the rice does thicken up the soup by itself.
Angie’s Cream of Chicken Wild Rice Soup
A friend of mine gave me this recipe for a super-easy version of chicken and wild rice soup. It’s thick and hearty and makes a big batch!
- 3 cups Cooked Wild Rice
- 1 whole Large Onion, Diced
- 1 whole Carrot, Peeled And Diced
- 1 stalk Celery, Diced
- 1 pound Boneless, Skinless Chicken Breast, Cut In Cubes
- 1 dash Salt And Pepper, to taste
- 1 whole Dried Bay Leaf
- ¼ cups Canola Oil Or Olive Oil
- 1 cup Flour
- 8 cups Chicken Broth
- 1 Tablespoon Dry Sherry (optional)
- 1 cup Fat-free Half-and-half
1. In a large soup pot or Dutch oven, heat oil to medium-high. Add onion, carrot, celery, and chicken. Sprinkle with salt and pepper, and add bay leaf. Sauté for about 3-5 minutes, or until the veggies are softened.
2. Sprinkle in flour, a little bit at a time, stirring and cooking until flour is blended in. (Don’t let it brown.)
3. Slowly add chicken broth, stirring until the broth and roux are blended.
4. Add the wild rice and adjust your seasonings. Heat thoroughly.
5. Add the sherry and the half-and-half. Reheat gently, but do not boil. Remove bay leaf before serving.
Cream of Mushroom and Wild Rice Soup
Cream of Mushroom and Wild Rice Soup is hearty and perfect for those cooler weather days. It's easy to make in under an hour in a pressure cooker and the mix of assorted mushrooms, shallots and sherry with nutty wild rice in a flavorful broth makes a great combination.
Cream of Mushroom Soup from Scratch
If you’ve only ever had cream of mushroom soup from a can, you really don’t know what you’ve been missing all these years. This recipe for cream of mushroom soup with wild rice gives you a much bigger depth of flavor because when you make it from scratch you get to add your own ingredients. That doesn’t mean that it is hard to make though, because it’s honestly a very simple recipe. I mean, it’s more challenging than heating up the contents of a can, but you love cooking, right? This recipe is made in a pressure cooker and if you’re familiar with pressure cooking at all, you know that it really just involves adding ingredients to a pot, stirring and pressing some buttons. That’s it and then you’re left with a delicious hearty one pot meal that is worlds better than anything you will buy. (If you’re new to pressure cooking, click here for all you need to know!)
What’s in Cream of Mushroom Soup?
It really is what’s inside that counts, at least that’s true for almost every recipe and this one is no exception. The ingredients for this soup are pretty simple and very versatile. Aside from the mushrooms (which we’ll talk about in a minute), the ingredients are common: shallots (or onions if you don’t happen to have shallots on hand), celery, oregano, thyme, butter, cream, wild rice, dry sherry (which you can leave out if you don’t have any, but it does add really nice flavor), and some chicken (or vegetable) stock. Nothing crazy.
When you’re making cream of mushroom soup from scratch, it’s adding a variety of mushrooms that really matters. Most store-bought soups are made with one type of mushroom, but there are so many different mushrooms to choose from in grocery stores these days that you don’t have to stick with just one variety. You also don’t have to use the mushrooms I’ve labeled above – any wild mushroom mix that is available to you will work. If all you have are button or brown mushrooms, add a mix of both of those mushrooms. Just make sure you add two or more types of fresh mushrooms. I also like to cut them in different shapes. Chopping some of the mushrooms finely helps add bulk to the soup, while slicing some so that they are still a recognizable mushroom shape adds visual interest. For the dried porcinis, any mix of dried mushrooms are perfect and you only need a small amount.
What is Wild Rice Anyway?
Wild rice is the second prominent ingredient in this cream of mushroom soup. It adds a nutty, earthy flavor, but it also adds so much more! Wild rice is actually not even a rice, but the seed from a water grass. It’s the cool cousin to white and brown rice and brings a lot of benefits along with it. It has a lot more protein than white rice and a TON more fiber. It’s also lower in calories and carbs than regular white or brown rice. So, it’s more than just a pretty face! It does have one other big difference, however, which is that it takes longer to cook. That’s not a problem for us, however, because we’re using the pressure cooker which will speed things up. If you like a little chewiness in your wild rice, pressure cook this soup for 30 minutes. If you want the wild rice completely soft, let the pressure go for 45 minutes total. (If you are interested in learning more about white rice and how to cook it, click here.)
A Pretty Soup Deserves a Pretty Garnish
You don’t have to make the sautéed shiitake mushroom topping, but it does look nice and dresses this soup up. I’ll make a deal with you – for family on a weeknight, you don’t have to make the topping, but for a weekend meal or a dinner party just give it a try. It only takes a few minutes and your soup is cooking for 30 minutes anyway. Remove the stems from the shiitake mushrooms and cut them into spoon-sized pieces (leave little ones whole). Sauté them on high heat with butter and sage. Easy but they enhance the look so much and their flavor is fantastic.
How to Make Cream of Mushroom Soup on the Stovetop
If you don’t have a pressure cooker (why not?), of course you can make this soup on the stovetop instead. Follow the recipe as written, but sauté the mushrooms for longer – about 10 to 12 minutes. Add an extra cup of stock and simmer on the stovetop for at least one hour, or until the rice is the texture that you like. Finish the soup the same way it is written in the instructions – with a beurre manié if you want it thicker and some delicious heavy cream.
Does Cream of Mushroom Freeze?
Yes, indeed! You can store this soup in the refrigerator for up to 5 days or you can put it into an airtight container and freeze it for up to 3 months. When you re-heat the soup (from the refrigerator or freezer), make sure you thin the soup to your liking with either water or more chicken stock.
- Can I use my leftover turkey from Thanksgiving? YES! Substitute turkey for the chicken (light or dark meat, they both work great).
Heat the butter in a 4-quart saucepan over medium-high heat. Add the carrots, onion, celery and thyme and cook for 10 minutes or until the vegetables are tender.
Stir in the flour. Increase the heat to high. Stir in the broth and milk and heat to a boil. Cook and stir for 5 minutes.
Reduce the heat to medium. Stir in the chicken and rice and cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper.