Sherried Wild Rice Soup

READY IN: 1hr 15mins
Recipe by CaliforniaJan

Nutty and wonderful! Serves 8 as a main dish or 12 pre-dinner sized servings. Note: I use shiitake mushrooms, which are wonderful, and since they are large, I dice them.

Top Review by Gatorbek

This was a good soup, but I was expecting the rice to be more prominent. It just came out a little on the bland side for our tastes, DH felt it lacked something. In the future, I would probably add some celery with the leeks, maybe a pinch of thyme, and reduce the broth by about half. I used homemade stock (unsalted) and added about a tablespoon of salt to the finished soup pot. I used 4 ounces of sliced baby portabella mushrooms, and next time, I'd add even more. It's a good base recipe, definitely worth another try!

Ingredients Nutrition


  1. Thoroughly wash rice and place in a heavy saucepan with water and salt. Bring to a boil and simmer, covered, until tender but not too soft; about 45 minutes. Fluff with a fork and simmer another 5 minutes, uncovered. Drain well.
  2. Wash and trim leeks, leaving some of the green part. Chop leeks and mushrooms and saute in butter in a large saucepan until just tender; about 3 minutes. Stirring with a wooden spoon, sprinkle in flour and cook 1 minute. Slowly add chicken broth, blending well, and then rice. Stir with a whisk until thickened, then blend in cream and sherry. Remove from heat before it comes to a boil. Season with salt and pepper to taste.
  3. Sprinkle each serving with minced parsley.

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