Wild Rice & Fish Soup Recipe

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Wild Rice & Fish Soup

Amber Tembreull


Found this recipe in a magazine & it has been a favorite of mine for a few years now. My kids can't get enough of it. I did substitute the veggie broth for chicken because I like the flavor better. I also double the recipe because I like leftovers.

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45 Min


25 Min


Stove Top


8 oz
white fish
1/4 c
uncooked wild rice
1/2 c
celery, chopped
1/2 c
onion, chopped
5 clove
garlic, minced
2 Tbsp
butter (or use bacon grease)
2 c
vegtable or chicken broth
1 c
potato, cubed
1 Tbsp
lemon juice
2 tsp
old bay seasoning
4 slice
bacon, cooked & crumbled
2 c
whipping cream or half & half
1 1/2 tsp
thyme, fresh & snipped
1 Tbsp
basil, fresh & snipped
1 Tbsp
parsley, freah & snipped

Directions Step-By-Step

Thaw fish, if frozen. (Any kind of mild fish can be used that you like). Cut into 1 inch pieces & set aside.
Rinse wild rice, lifting up your fingers to clean throughly; drain. In small saucepan, bring water to boil. Stir in wild rice & reduce heat. Cover & simmer 40-50 minutes or until rice is tender & split open. If needed, drain liquid & set rice aside.
In large saucepan or dutch oven, cook celery, onion & garlic in butter or bacon grease over medium heat for 3-5 minutes or until just tender. Stir in broth, potato, lemon juice & old bay seasoning. Bring to boil & then reduce heat to simmer. Cover & cook 10-15 minutes or until potato is tender.
Stir in fish, cooked wild rice & bacon. Return to boiling & reduce heat to a simmer. Cover & cook 2 to 3 minutes or until fish is cooked through. Stir in cream, thyme, basil & parsley. (You can use dried here but remember to cut back on amount as it is stronger when dried). Heat soup but do not boil. And eat :)

About this Recipe

Course/Dish: Chowders, Fish Soups
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy