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.
Creamy Wild Rice Soup
Creamy Wild Rice Soup
Prep Time
15 min
Cook Time
1 hour 20 min
Yield
8 servings (2 quarts)
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
- 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 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.
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