Comida Kraft
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Antler's Wild Rice Soup

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Make It

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  • 1. In a 4 quart Dutch oven, combine uncooked wild rice, 2 cans of broth, carrot, celery and onion. Bring to boil: reduce heat. Simmer for 35-40 minutes until the rice is tender but still chewy. Add the mushrooms the last 5 minutes of cooking.
  • 2. In a medium saucepan, melt the butter. Stir in the flour, salt and pepper. Add the remaining can of broth. Cook and stir until bubbly. Cook and stir one minute more, stir in whipping cream. Combine with the rice mixture stirring constantly. Stir in the chicken, heat through. Garnish each serving with chives, if desired.


I found this recipe in a magazine and have made no other wild rice soup recipe since. It is very good.

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