Best Wild Rice Soup Ever

Best Wild Rice Soup Ever

12
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"My husband LOVES this soup! I used to make only 6 servings, but now I always make 12 and it still usually only lasts an extra day! Take some time with this recipe -- it's worth it! I serve this hearty soup in bread bowls with a salad on the side."

Ingredients

2 h 15 m {{adjustedServings}} servings 304 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large pot, and saute the onion and garlic. Gradually blend in the flour. Cook and stir until onion is tender and flour is golden brown. Whisk in broth, bring to a boil, and simmer 5 minutes. Stir in ham, carrots, and almonds. Season with salt and pepper, cover, and simmer 45 minutes, stirring occasionally.
  2. Mix rice, half-and-half, and sherry into the soup, and continue cooking 30 minutes. Stir in parsley and chives, and cook another 30 minutes, until rice is tender.
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Reviews

12
  1. 15 Ratings

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I cook the wild rice before I add it to the soup!!!

This was just O-K. Once all the ingredients were combined, I could tell that, in all, it just wasn't that interesting. Soooo, I added a little (well, actually a lot) of red pepper. It definit...

I don't make a lot of soup with rice, but this recipe is so good! I had some ham to use up, plus some half and half, so it was perfect. The only thing that I did different was add some cayenne p...