Antlers Wild Rice Soup | Midwest Living

Antlers Wild Rice Soup

Antlers Wild Rice Soup

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  • Makes: 6 to 8 servings
  • Start to Finish 1 hr

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Whipping cream adds rich flavor to the broth in this chicken, vegetable, and rice soup. Serve it for dinner on chilly nights.


  • 1/2 cup uncooked wild rice, rinsed and drained
  • 3 14 - ounce can chicken broth
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup whipping cream
  • 2 cups chopped cooked chicken
  • Snipped fresh chives (optional)


  1. In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
  2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like. Makes 6 to 8 servings.

Nutrition Facts

(Antlers Wild Rice Soup)

Servings Per Recipe 6, Potassium (mg) 431, sodium (mg) 1016, sugar (g) 4, fiber (g) 2, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 12, Niacin (mg) 9, chol. (mg) 109, Riboflavin (mg) 0, Polyunsaturated fat (g) 2, Folate (µg) 36, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, pro. (g) 20, iron (mg) 1, vit. A (IU) 3110, cal. (kcal) 364, calcium (mg) 50, Fat, total (g) 24, Thiamin (mg) 0, carb. (g) 20, vit. C (mg) 2

Comments (1)

rnr321 wrote:
Multiply by 4 for Martens Christmas, 2010. Use evaporated milk for the whipping cream. Add more rice.

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