Creamy Wild Rice Soup Recipe
Creamy Wild Rice Soup Recipe photo by Taste of Home

Creamy Wild Rice Soup Recipe

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4.5 11 12
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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.
TOTAL TIME: Prep: 15 min. Cook: 1 hour 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 1 hour 20 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup: 334 calories, 21g fat (12g saturated fat), 70mg cholesterol, 873mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 9g protein


  1. 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.
  2. 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).
Originally published as Creamy Wild Rice Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p29

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Reviewed Apr. 2, 2016

"Good way to use up left over ham. I used a fat free half and half, and used the packet seasoning that came with the rice. Tasted good, but not sure if I will make again. Nothing really stood out for me in this recipe."

Reviewed Jan. 30, 2016

"Very good and flavorful! I used two or three carrots, 1/4 c more rice, and at least twice as much ham--it made it more substantial and kept the guys in my family happy. I did NOT use a saucepan, but a dutch oven. Sauteeing the wild rice can be tricky; a good idea is to pull the pan off the burner once it's gotten hot enough and before it has a chance to get overdone or burnt. I did not add the drained water leftover from cooking the rice, but just added a little extra water. Also I found that the wild rice I used was almost thoroughly cooked in the first 35 minutes of cooking; an additional 30-35 minutes of cooking in the last step was not needed. Do a taste test. I only needed another 10 minutes for the last step--just long enough for the ham, cream and rice to fully heat up."

Reviewed Jan. 4, 2014

"Very good. Very rich! I had never cooked with the 'real' paddy grown wild rice before. It is interesting to watch the grains break open as you sauté and simmer this soup. I added garlic and a mixed pepper spice to give this a little more zip, but I will definitely make this again...."

Reviewed Mar. 5, 2013

"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 Jan. 29, 2013

"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!"

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