Best Wild Rice Soup Ever

Best Wild Rice Soup Ever

12
JADETIGGER 0

"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 servings 304 cals
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Original recipe yields 12 servings

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Nutrition

  • 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...

Wow~ is right! This soup is very yummy. I added 1 cup of diced ham & 1 cup of diced chicken. I also used 2% milk (lower fat) and it still was rich and creamy. Sherry is optional. Would defi...

I did not rate this a 5 only because I thought it had too much pepper and it was too thick. And I like pepper, but a tbl and a half was too much. Next time I will add only 2 tsp of pepper and u...

While good, this soup didn't wow me.

My version of this soup is the same except instead of almonds, I use 2 cups of diced, cooked chicken. I love the creaminess and the added tang that the sherry gives. Serve with crusty, fresh b...

My family just LOVES this recipe. We make it every winter and its just thick and hearty enough that we end up making a 24-serving version and it only lasts a few days. We substitute chicken, i...

I serve this in my coffeeshop... I'm packed when I serve this...