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

Creamy Wild Rice Soup Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Creamy Wild Rice Soup

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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...."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Oct. 2, 2012

"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!!"

MY REVIEW
Reviewed May. 6, 2011

"I will add slivered almonds to this delicious soup."

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