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Creamy Wild Rice Soup

 Creamy Wild Rice Soup
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.
8 ServingsPrep: 15 min. Cook: 1 hour 20 min.

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 King Arthur Unbleached 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

2 of 2

Creamy Wild Rice Soup (continued)

Directions (continued)

  • 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.