TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 3 servings


  • 1/4 cup chopped onion
  • 1/4 cup thinly sliced celery
  • 1/4 cup sliced fresh mushrooms
  • 1 green onion, thinly sliced
  • 1/4 cup reduced-fat butter
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup cooked wild rice
  • 1/4 cup diced fully cooked lean ham
  • 1-1/2 teaspoons diced pimientos
  • 1/2 cup fat-free half-and-half
  • 1 tablespoon sliced almonds, toasted, optional

Nutritional Facts

1 cup: 221 calories, 9g fat (6g saturated fat), 30mg cholesterol, 640mg sodium, 27g carbohydrate (0 sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.


  1. In a large saucepan, saute the onion, celery, mushrooms and green onion in butter until tender. Stir in the flour and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Stir in the rice, ham and pimientos; heat through. Stir in half-and-half; heat through (do not boil). Sprinkle with almonds if desired. Yield: 3 servings.
Originally published as Creamy Wild Rice Soup in Cooking for 2 Winter 2005, p43

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jwiedenfeld User ID: 7841030 245661
Reviewed Mar. 19, 2016

"I added left over turkey diced, instead of ham, and a small can of cream of chicken soup for more body. Delicious!!!!"

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