Wild Rice Soup

wild rice soup

We received our first snowfall of 2012 here in NJ over the weekend. It was just a couple inches, nothing too bad. Of course my standards are different this year after last years freak January when it snowed every.single.week.

So with it snowing and chilly outside, it seemed like a perfect weekend to crack open our cookbooks and make something to warm our kitchen and our bellies. Rachel and I both agreed this Wild Rice Soup was a great dish to start with.

wild rice soup

We’ve kind of neglected our physical cookbooks, favoring instead online recipes. Personally, I blame fellow food bloggers for posting so many delicious recipes I can’t help but make them – you know who you are!

Anyway, this recipe came out of rice themed cookbook Rachel gave me a few years ago. It has tons of delicious recipes, but since it got pushed to the back of the shelf it kind of went unnoticed- until this weekend when we dusted it off. Needless to say after this delicious soup recipe we got from it, the cookbook is now at the front of the shelf.

wild rice soup

This wild rice soup is perfect for the snowy, wintry weather. First, it’s super simple to make. So if you have to shovel out from under the snow, are playing with the kids or pup in the yard, or just aren’t interested in working too hard in the kitchen, this recipe is for you. But don’t let its ease dissuade you, this soup is savory, creamy, and satisfying.

We made a few minor alterations to help lighten it up (like not adding oil to the cooking bacon – seriously?) and using a wild rice/long grain rice mix (because it was much cheaper than straight up wild rice – hey, I’m unemployed remember?).

The result is a filling soup “perfect for company” or for a chilly winter day.

wild rice soup

So what did Baby Boy think of the first snowfall he got to go out and frolic in? (his first was they day he was born, but he was in no condition to play in it)

Well, he was unsure. He must have thought, “What is this stuff? It’s too bright out here. It’s cold. I can’t walk around. I can’t eat or lick it. Why the heck did you people bring me out here anyway?” So while he was content to hang out in my arms for a few minutes, looking around at the white stuff puzzled, he didn’t want anything to do with the snow itself.

That’s ok. He’s only 10 months old after all (Happy Birthday by the way!). Maybe next time right?

P.S. – We’ll be dropping Wednesday publication, posting just Tuesday and Thursday, for a while until unemployment, new job *crosses fingers*, and everything else settles down. Thanks for understanding :)


  • 1/2 cup (3 oz) wild rice
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 green pepper, finely chopped
  • 4 bacon slices
  • 4 white button mushrooms, stems removed, chopped
  • 4 cups (32 oz) chicken stock
  • 1/2 cup (4 fl oz) cream or milk
  • 1 tablespoon fresh parsley, finely chopped


  1. Put wild rice in a saucepan with enough water to cover, bring to a boil and cook for 40 minutes until rice is tender, then drain. Or, substitute straight wild rice with a wild rice and long grain rice mix (cooking time will be about 20 minutes instead). Set aside.
  2. In a large saucepan, cook bacon until very crisp. Remove bacon to drain on paper towels and pour out excess bacon fat but don't scrape or clean the pan. Return fry pan to heat and add the onion, celery, pepper, and cook until onions are translucent. Add mushrooms and cook additional 2 to 3 minutes. Pour in the chicken stock and bring to a boil, then add the rice, chopped bacon, cream, and parsley and continue to cook until boiling. Serve in deep bowls with bread.

Recipe adapted from: The Essential Rice Cookbook

wild rice soup

What did you cook this weekend?

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