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Creamy Wild Rice Soup Recipe

Creamy Wild Rice Soup Recipe photo by Taste of Home

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Whenever I make this soup in the morning, it's gone by evening! Friends and family alike rave about the unbeatable combination of down-home flavors.

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Creamy Wild Rice Soup Recipe

Prep: 15 min. Cook: 1 hour 20 min.

Yield: 8 Servings

15 80 95

Ingredients

3/4 cup uncooked wild rice
1 tablespoon vegetable oil
4 cups water
1/2 teaspoon salt
1 medium onion, chopped
1 celery rib, diced
1/2 cup butter, cubed
1 medium carrot, diced
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 cup diced fully cooked ham
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Directions

In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately.
In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil, cook and stir for 2 minutes, stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 334 calories, 21 g fat (12 g saturated fat), 70 mg cholesterol, 873 mg sodium, 25 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Creamy Wild Rice Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p29

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Reviews for Creamy Wild Rice Soup

Creamy Wild Rice Soup

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(1-8) of 8 reviews

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Reviewed on Mar. 05, 2013 by bereitbach

No one in my family cared for this. I followed the recipe and it really lacked flavor. I don't plan to make this again.

Reviewed on Jan. 29, 2013 by 4Huskers

I made this tonight and it was so good!!! I had accidently bought the pouch of wild rice that you cook in the microwave but it worked just fine. Followed the recipe but the only other thing I did was add some garlic salt. This recipe is definitely a keeper! Can't wait to have leftovers tomorrow!

Reviewed on Oct. 02, 2012 by blackpearls

Excellent soup. Very comforting and rich in flavor, yet easy enough. Like others did a few changes...we like a hearty soup so added a few more carrots, extra 1/4 cup rice. Also, used one can 2% evaporated milk in place of half and half and still felt like it held its richness. Also added a pinch of celery seed. Didn't finish on the stove but instead put it bubbling in a crockpot on low all afternoon...divine. None left! So can't comment on how it freezes. Great way to use up some ham off the bone (different too from ham and bean soup or chix + wild rice). Double thumbs up!!

Reviewed on May. 06, 2011 by treats3

I will add slivered almonds to this delicious soup.

Reviewed on Jan. 27, 2011 by lafleur

Very good soup! Didn't have any ham, so subbed some roasted chicken I had on hand. Turned out great!

Reviewed on Nov. 15, 2010 by abbeym06

This soup was soo good!!! I am definitely going to make it again. Yum! I served it with asiago bread, what a good pairing.

Reviewed on Apr. 29, 2010 by soupersally

This is one of the best soups ever! I served this (doubled the recipe) to a small group & I couldn't believe the raves....Absolutely a keeper!

Reviewed on Feb. 19, 2010 by pawotr

This soup was creamy and delicious! I did make a couple changes, though. I added sliced fresh mushrooms, I had left in the fridge and used fat free half and half. My husband went back for a second helping! He doesn't usually do that . . . well. . . not with soups, anyway.