Wild Rice Soup

Prep Time
Cook Time
Ready In

Recipe: #21056

September 23, 2015

"From an old BBS site. Good fall recipe. Uses pre-cooked wild rice."

Original is 4 servings


  • Serving Size: 1 (407.9 g)
  • Calories 679.1
  • Total Fat - 31.5 g
  • Saturated Fat - 16.6 g
  • Cholesterol - 86.7 mg
  • Sodium - 1628.3 mg
  • Total Carbohydrate - 78.5 g
  • Dietary Fiber - 6.6 g
  • Sugars - 3.5 g
  • Protein - 24.1 g
  • Calcium - 118.8 mg
  • Iron - 2.6 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Melt butter in saucepan, saute onions until tender. Blend in flour,gradually add broth. Cook stirring constantly until mixture thickens slightly.

Step 2

Stir in rice, ham, carrots, almonds, and salt; simmer about 5 minutes.

Step 3

Blend in half and half and sherry; heat to serving temperature and season with pepper.


No special items needed.

3 Reviews


We enjoyed this soup with its earthy smooth flavor. It is quite different than any soup I've made. It reminds me slightly of lobster bisque and I love lobster bisque. Thank you, Mikekey for sharing, made it Best of 2021 as recommended by NorthWestGal.


review by:
(8 Mar 2022)


This is a wonderful version of wild rice soup - we loved it! A couple tweaks -I used a little less butter for my roux and part 1/2 and 1/2 and part 1 % milk. Yummy!


review by:
(4 Feb 2022)


This was a super delicious soup, and it's so quick to prepare, too. It has a rich depth of flavor with earthy (almost nutty-like) tones. The soup's creamy base is thick but smooth, and the ham, wild rice and other ingredients contribute a lot of flavor and made for a very nice lunch. I served it with a warmed baguette cut into thin slices (to scoop up all the delicious soup bits), and it was filling, tasty and satisfying. Thank you, Mikekey.


review by:
(21 May 2021)

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