Looking for something to feed the kids? Need a great dessert to take to a gathering?
In the mood for a delicious soup, salad or whatever? Look no further.

Wednesday, January 19, 2011

Wild Rice Vegetable Soup

½ cup butter (you can substitute 1/4 cup olive oil for 1/4 cup of the butter)
1 medium yellow onion, finely chopped
1 cup frozen corn
½ to 1 cup chopped celery
1 cup carrots, sliced
½ pound fresh mushrooms, finely chopped
¾ cup all-purpose flour
6 cups water + 2 tablespoons my favorite vegetable concentrate (0r 6 cups chicken broth)
2 cups cooked wild rice (I use SunWest Rice Pilaf from Costco)
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (I've also used whole milk and cream with good results)

In a large pot melt butter over medium heat. Add the onion, celery, corn, and carrots and saute until vegetables are tender--about 5 minutes. Stir in mushrooms and saute 3 minutes more. Add flour and stir 1-2 minutes until vegetables are coated and flour taste is cooked out. Gradually pour in broth, stirring constantly. Bring to a boil, reduce heat and simmer until soup has thickened slightly about 7 to 10 minutes.

Add cooked rice, spices and almonds. Pour in half and half. Simmer soup over low heat for about 1 hour, stirring occasionally. Watch that it doesn't come to a rolling boil or milk will curdle.

This is fantastic served in bread bowls.

*This recipe is adapted from Wild Rice and Creamy Chicken Soup on Mel's Kitchen Cafe.


  1. This soup is delicious. I am not a mushroom fan, but I couldn't even tell that they were in the soup. The almonds are a nice touch.

  2. This was very good. Thanks for the recipe.

  3. What do you think would be a good substitute for the rice? This looks so good, but I have a hard time eating rice.

  4. I made this yesterday, and it was so yummy. Like 2 bowl per person yummy.

    If anyone else is dealing with someone who is lactose intolerant, this was wonderful with Earth Balance and cashew cream instead of butter and half and half.

  5. where do you get cashew cream?

  6. Jenn- I'll send you directions to make it. It's super easy, just cashews and water.

  7. Sorry to take so long to get back to you Kristin. I'm not sure about a rice substitution. Possibly another grain like barley or quinoa, or maybe Orzo. You probably could leave it out and add lots more veggies to make up the bulk. Let me know if you try it.