Friday, October 18, 2013

Wild Rice Blend Soup

Cooler days are here..soup's on! I love to have soup on hand at this time of year. We really enjoyed was a nice change from the usual soups that I cook.

  • 1/2 cup butter
  • 1/2 cup onion, chopped (optional:)
  • 3/4 cup celery, chopped
  • 1/2 cup carrots, chopped
  • 1 green pepper, chopped
  • 1 1/2 cups fresh mushrooms, sliced
  • 2/3 cup corn
  • 1/2 cup flour
  • 5 cups chicken broth
  • 1 1/2 cups chicken, cooked and cubed
  • 1 1/2 cups wild rice blend, uncooked..I used a blend of wild and brown rice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 teaspoon thyme
  • 3/4 teaspoon mustard powder
  • 3/4 teaspoon curry powder
  • 1 tablespoon fresh parsley, chopped
  • 1 1/2 cups 10% cream or you can use whole milk
  1. Melt butter over medium heat in your soup pot.
  2. Stir in onion (if using), celery, and carrots, and green pepper, saute a few minutes until tender crisp.
  3. Add mushrooms, corn, flour, and stir until well combined.
  4. Add chicken broth, bring to boil, stirring constantly.
  5. Stir in chicken, rice, all the seasonings, and cream.
  6. Simmer until done, stirring occasionally..approx 2 hours.


  1. Are those bread sticks featured on MGCC?

    1. These sticks are from leftover pie dough scraps. There are is a recipe for cheesey bread sticks on the blog.

  2. I would have to call mine Barley Blend Soup. I didn't have three of the ingredients so I used instead spicy Andouille sausage for the chicken and barley for the rice mix. The mushrooms, well, I left them out. (My pantry is bare-bones... ha! Must go shopping)
    This recipe is delicious. I think with the veggies mix to start, it is very versatile. Thank you!

    1. Carlota..I like your version of Barley Blend Soup with spicy sausage. I am happy you enjoyed the soup.

  3. Betty, You've read my mind! - I was just thinking of doing a cream soup with wild rice and my leftover turkey and here you have posted it. I'll be doing this for Sunday's soup and lunch at church.

  4. Do you think this would work in the crock pot? Or would the veggies get too mushy?

    1. I have not tried it in the crockpot but would think it should work on low.

  5. Betty - this looks perfect - I am going to make this!!! It reminds me of the Chicken and Rice soup my mother used to make - instead of curry she added cinnamon!

  6. I just made this for lunch (leavirng out the curry) and it was delicious although I had to add 2 more cans of broth as it was too thick). will make it again.

  7. To be honest, I really like cooking but I do it quite bad.