Wild Rice Soup

1 Reviews
100% would make this recipe again

This recipe is very popular in Minnesota, where wild rice grows in abundance.

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Preparation : 20 min Cooking : 1 h
260 calories/serving


2 tbsp canola oil 30 mL
4 cloves garlic, minced
1 onions, finely chopped 200 g
2 stalks celery, diced into small cubes 140 g
2 carrots, diced into small cubes 200 g
3 sweet potatoes, peeled and cut into small pieces 550 g
16 button (white) mushrooms, thinly sliced 220 g
1 pinch salt [optional] 0.1 g
1 cup wild Rice 170 g
3 cups chicken broth, warm 750 mL
2 cups water, warm 500 mL
1 tsp dried savory 1 g
2 bay leaf 0.4 g
3 tbsp butter, unsalted 40 g
1/4 cup white flour (all purpose) 35 g
1 1/2 cup milk, partly skimmed, 2% 375 mL
ground pepper to taste [optional]
1/2 cup flaked almonds [optional] 35 g


  1. Heat oil in a stockpot over medium heat. Add the onion and sauté, stirring occasionally, until soft and translucent, about 2-3 min. Add the garlic and cook an additional 1-2 min, with constant stirring, until fragrant. Add the vegetables and cook 2-3 min with stirring. Season with salt. Pour in the warm broth and water. Add the rice, bay leaf and savory then stir to combine. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 min.
  2. Meanwhile, in a separate saucepan, heat the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 min. Gradually pour in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.
  3. Add the cream sauce to the soup, and stir gently until combined. Taste and season with salt and pepper as needed.
  4. Ladle soup into bowls, garnish with almonds then serve.


The soup keeps up to 5 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 serving (290 g)


% Daily Value




9 g

14 %

Saturated 3.5 g
+ Trans 0.3 g

19 %


10 mg


310 mg

13 %


38 g

13 %


4 g

17 %


9 g

Net Carbs

34 g


7 g

Vitamin A

127 %

Vitamin C

19 %


10 %


10 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Magnesium, Manganese, Vitamin A
Good source of  :
Copper, Fibre, Folacin, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Source of  :
Calcium, Iron, Omega-3, Vitamin B1, Vitamin B12, Vitamin C, Vitamin D


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 1
Milk and Alternatives 0
Fats 1 ½

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1 Reviews (1 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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