Skip to main content New<> this month
Get the Allrecipes magazine

Wild Rice 'n Ham Soup

Rated as 4.33 out of 5 Stars

"Serve this distinctive soup with a fresh spinach salad and a loaf of crusty French bread."
Added to shopping list. Go to shopping list.


servings 469
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Melt butter in large saucepan; cook onion and mushrooms until tender. Stir in flour. Cook 1 minute, stirring constantly.
  2. Gradually stir in chicken broth and cooking wine. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
  3. Stir in wild rice, ham and carrots; simmer 5 minutes. Stir in half-and-half; cook until thoroughly heated. Do not boil.
  4. Garnish with parsley.

Nutrition Facts

Per Serving: 469 calories; 25.3 38.5 14.3 72 747 Full nutrition


Read all reviews 5
Most helpful
Most positive
Least positive

This recipe was awesome the only thing I did different is I added the rest of the cooking wine in the bottle. Al little extra alcohol doesn't hurt any thing.

Was quite good. Doubled for my family of 8. Added more ham than called for, used 2% milk instead of half-and-half -- watching the waistline! Used white rice as I had no wild on hand. Probably be...

This soup will stick to your ribs! Mine came out a little bitter...don't know if that is because I used wheat flour? It is very tasty and very easy to make. I used celery as well.

This recipe is quick and easy I love it, But try subing the half and half for coconut milk. AMAZING!

Pretty good. Very rich though - I wasn't expecting that.