Wild Rice & Fish Soup

Wild Rice & Fish Soup

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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

How to Make Wild Rice & Fish Soup


  1. Thaw fish, if frozen. (Any kind of mild fish can be used that you like). Cut into 1 inch pieces & set aside.
  2. 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.
  3. 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.
  4. 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 :)

Printable Recipe Card

About Wild Rice & Fish Soup

Course/Dish: Chowders Fish Soups
Main Ingredient: Fish
Regional Style: American

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