Taste of Home
Creamy Wild Rice Soup
TOTAL TIME: Prep: 15 min. Cook: 1 hour 20 min.
YIELD: 8 servings (2 quarts).
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.
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
-
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.
Nutrition Facts
1 cup: 334 calories, 21g fat (12g saturated fat), 70mg cholesterol, 873mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 9g protein.
© 2024 RDA Enthusiast Brands, LLC