Cream of Wild Rice Soup is a tradition in Minnesota. Distinctively nutty wild rice pairs perfectly with onions, celery, and mushrooms in a thick, rich vegetarian broth. Customers say they like to add slivered almonds, julienned carrots, diced cooked pheasant, and splashes of sherry. Go ahead. Gild the lily! Makes 8 cups. Ready in 30 minutes
Instructions: Stir package ingredients into 7 cups of water. Bring to a boil, then lower heat to a simmer. Cook all day in a slow-cooker or 2 to 3 hours in a pot on your stove. Before serving, add 1/2 cup of plain half-and-half, dairy or non-dairy. Add cubed cooked chicken or ham, if desired. Leftovers can be frozen. Ideal for reheating at work.


  • Made in United States
  • Contains: Celery, Soy, and Wheat
  • Ingredients: Cultivated wild rice, flour (wheat flour, malted barley flour, niacin, iron, potassium bromide, thiamine mononitrate, folic acid), broth (maltodextrin, salt, autolyzed yeast extract,  natural flavor, onion, celery, parsley, spinach, garlic, carrot, potato flour, xanthan gum, spices, extractive of spices (including turmeric), soy lecithin, soy oil), onion, celery, mushrooms, bay leaf.
  • Shelf life: Over 36 months
  • Storage: Shelf-stable