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Cauliflower and Wild Rice Soup

This recipe is versatile because it makes a fine complement to a main meal, or it can be a meal in itself.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6-8 servings (about 2 quarts)


  • 1 medium onion, chopped
  • 1 cup thinly sliced celery
  • 1 cup sliced fresh mushrooms
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 quart chicken broth
  • 2 cups cooked wild rice
  • 2 cups cauliflower florets, cooked
  • 1 cup half-and-half cream


  • In a large saucepan, saute celery and mushrooms in butter until tender. Sprinkle with flour; stir to coat well. Gradually add chicken broth. Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through; do not boil.
Nutrition Facts
1 cup: 236 calories, 15g fat (9g saturated fat), 46mg cholesterol, 619mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 6g protein.

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  • grandmascooking22
    Nov 30, 2017

    I loved this soup. Great veggie soup for Meatless Mondays at our house. I did make a few changes just because...just because I don't saute in butter...I use olive oil. Secondly I substituted a cup of carrots in place of the mushrooms. I was fine without adding the cream but you sure could. Even using the cream and the butter it's only 236 calories but if you like it like I did, it cuts even more.