Wild Rice Soup V2 Reviews
- Prep: 15 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 30 min
“A rich tasting blend of wild rice, ham, vegetables, chicken broth and a touch of sweet Vermouth. Serve with a fruit salad.” - by Bette Wirth
Original recipe yields 6 servings
- In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
- Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
- Stir in vermouth and simmer 30 minutes more. Serve.
Amount Per Serving (6 total)
- 312 cal
- 15.2 g
- 24.5 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"GREAT RECIPE!! I made only minor changes. I used 1 box Rice-a-Roni 4.3 oz. Long Grain and Wild Rice instead of the 1 cup Wild Rice. (Only because I live in Hawaii and Regular Wild Rice was expensive..." See more) I did not cook it ahead of time, I just added it to the soup (w/o seasoning packet). I used flat leaf parsley (cilantro) because I had it in my garden. The soup was too thick for my taste so I increased the chicken broth to (3)14.5 oz. cans instead of the 1 quart of chicken broth and increased the milk to 3/4 cup. GIVE IT A TRY!!"
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