“This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It's rich, and warms you up on a cold winter day.” - by Debra B
Ingredients
Adjust Servings
Original recipe yields 6 cups
Directions
- In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
- In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend the half and half into the soup just before serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 324 cal
- 16%
- Fat
- 21.2 g
- 33%
- Carbs
- 25.7 g
- 8%
Based on a 2,000 calorie diet
Share It
Reviews (37)
Rate This Recipe
"We loved this!! The first time I made this, I made it as directed and it was great but I thought it was just a little too rich and thick. So the next time, I made a few changes. I cooked up a box o..." See moref long grain and wild rice mix from the store. I added the whole thing (about 2 1/2c.) to the soup. I also decreased the flour to 1/3c., so it wasn't so thick. I also used skim milk instead of the half and half. It turned out great! MY husband usually doesn't give anything a five star but this he said definitely was!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
