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Boundary Waters Wild Rice Soup

Course Salads | Soups | Sandwiches
Servings 9



  • 1/4 c Onion Chopped
  • 1 tbsp Butter
  • 2-3 tbsp Flour
  • 4 c Chicken Stock
  • 1 c Wild Rice Cooked
  • 1/2 tsp White Pepper
  • 1 c Whipping Cream
  • 1/3 c Sherry Optional
  • 1 c Diced Chicken Optional


  • 1 c Uncooked Wild Rice
  • 3 c Water, Bouillon or Broth
  • 1/2 tsp Salt


  • FOR SOUP: In a large saucepan, saute onion in butter until tender. Add flour and make a paste-like mixture. Cook and stir 2 to 3 minutes. Add chicken stock. Whisk in flour mixture until smooth. Heat until boiling. Reduce heat and simmer 20 minutes. If desired, add more flour mixture to make soup thicker. Add wild rice, pepper, and cream. Simmer. Add sherry and heat thoroughly. Makes 6 cups.
    TO COOK WILD RICE: In a saucepan, combine wild rice, water and salt. Heat to boiling. Reduce heat. Cover. Simmer about 30 minutes. Check for doneness. Continue simmering until tender, checking every 5 minutes. Wild rice usually cooks tender in 30-45 minutes.
    RECIPE NOTE: Cooked wild rice can be stored in a tightly covered container up to 2 weeks in the refrigerator. For longer storage, freeze.

Submitted By

Pat Orn, Lisbon, ND
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