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Wild Rice Soup V

Wild Rice Soup V

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Bette Wirth

A rich tasting blend of wild rice, ham, vegetables, chicken broth and a touch of sweet Vermouth. Serve with a fruit salad.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 907 mg
  • 36%

Based on a 2,000 calorie diet


  1. In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
  2. 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.
  3. Stir in vermouth and simmer 30 minutes more. Serve.
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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) 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!!


Very bland. To much onion.


EXCELLENT soup. This is a very easy to make and thick, luxurious soup. The only changes I made was adding a little pepper and also a cup or two of water, to thin it a little. Very thick as written, of course, maybe was too generous with the carrots and ham? Regardless, very good and we will make it again.