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Creamy Wild Rice Soup Recipe

Creamy Wild Rice Soup Recipe

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. YIELD:8 servings


  • 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


  • 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).

Nutritional Facts

1 cup: 334 calories, 21g fat (12g saturated fat), 70mg cholesterol, 873mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 9g protein.

Reviews for Creamy Wild Rice Soup

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meaganteal User ID: 814898 246486
Reviewed Apr. 2, 2016

"Good way to use up left over ham. I used a fat free half and half, and used the packet seasoning that came with the rice. Tasted good, but not sure if I will make again. Nothing really stood out for me in this recipe."

jbennett User ID: 1496914 242855
Reviewed Jan. 30, 2016

"Very good and flavorful! I used two or three carrots, 1/4 c more rice, and at least twice as much ham--it made it more substantial and kept the guys in my family happy. I did NOT use a saucepan, but a dutch oven. Sauteeing the wild rice can be tricky; a good idea is to pull the pan off the burner once it's gotten hot enough and before it has a chance to get overdone or burnt. I did not add the drained water leftover from cooking the rice, but just added a little extra water. Also I found that the wild rice I used was almost thoroughly cooked in the first 35 minutes of cooking; an additional 30-35 minutes of cooking in the last step was not needed. Do a taste test. I only needed another 10 minutes for the last step--just long enough for the ham, cream and rice to fully heat up."

Fleegs User ID: 6507201 45182
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...."

bereitbach User ID: 4958434 20928
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."

4Huskers User ID: 5191012 20927
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!"

blackpearls User ID: 2726044 20925
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!!"

treats3 User ID: 2420986 21225
Reviewed May. 6, 2011

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

lafleur User ID: 2115534 45181
Reviewed Jan. 27, 2011

"Very good soup! Didn't have any ham, so subbed some roasted chicken I had on hand. Turned out great!"

abbeym06 User ID: 1858720 21224
Reviewed Nov. 15, 2010

"This soup was soo good!!! I am definitely going to make it again. Yum! I served it with asiago bread, what a good pairing."

soupersally User ID: 4529962 19036
Reviewed Apr. 29, 2010

"This is one of the best soups ever! I served this (doubled the recipe) to a small group & I couldn't believe the raves....Absolutely a keeper!"

pawotr User ID: 1800735 19035
Reviewed Feb. 19, 2010

"This soup was creamy and delicious! I did make a couple changes, though. I added sliced fresh mushrooms, I had left in the fridge and used fat free half and half. My husband went back for a second helping! He doesn't usually do that . . . well. . . not with soups, anyway."

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