Wild Rice Soup V

Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A rich tasting blend of wild rice, ham, vegetables, chicken broth and a touch of sweet Vermouth. Serve with a fruit salad.

By Bette Wirth
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.

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  • Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.

  • Stir in vermouth and simmer 30 minutes more. Serve.

Nutrition Facts

Per Serving:
312.4 calories; protein 16.9g 34% DV; carbohydrates 24.5g 8% DV; fat 15.2g 23% DV; cholesterol 44.5mg 15% DV; sodium 906.8mg 36% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

WDAPPLE
Rating: 5 stars
01/09/2003
GREAT RECIPE!! I made only minor changes. I used 1 box Rice-a-Roni 4.3 oz. Long Grain and Wild Rice instead of the 1 cup Wild Rice. (Only because I live in Hawaii and Regular Wild Rice was expensive) I did not cook it ahead of time I just added it to the soup (w/o seasoning packet). I used flat leaf parsley (cilantro) because I had it in my garden. The soup was too thick for my taste so I increased the chicken broth to (3)14.5 oz. cans instead of the 1 quart of chicken broth and increased the milk to 3/4 cup. GIVE IT A TRY!! Read More
Helpful
(8)

Most helpful critical review

Robin Jenkins
Rating: 3 stars
03/15/2006
Very bland. To much onion. Read More
Helpful
(6)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
WDAPPLE
Rating: 5 stars
01/08/2003
GREAT RECIPE!! I made only minor changes. I used 1 box Rice-a-Roni 4.3 oz. Long Grain and Wild Rice instead of the 1 cup Wild Rice. (Only because I live in Hawaii and Regular Wild Rice was expensive) I did not cook it ahead of time I just added it to the soup (w/o seasoning packet). I used flat leaf parsley (cilantro) because I had it in my garden. The soup was too thick for my taste so I increased the chicken broth to (3)14.5 oz. cans instead of the 1 quart of chicken broth and increased the milk to 3/4 cup. GIVE IT A TRY!! Read More
Helpful
(8)
Robin Jenkins
Rating: 3 stars
03/15/2006
Very bland. To much onion. Read More
Helpful
(6)
duboo
Rating: 5 stars
01/13/2014
EXCELLENT soup. This is a very easy to make and thick luxurious soup. The only changes I made was adding a little pepper and also a cup or two of water to thin it a little. Very thick as written of course maybe was too generous with the carrots and ham? Regardless very good and we will make it again. Read More
Helpful
(2)
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