This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It's rich, and warms you up on a cold winter day.

Advertisement

Ingredients

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

Directions

  • In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.

    Advertisement
  • In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend the half and half into the soup just before serving.

Nutrition Facts

324 calories; 21.2 g total fat; 55 mg cholesterol; 329 mg sodium. 25.7 g carbohydrates; 8.9 g protein; Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/25/2006
We loved this!! The first time I made this I made it as directed and it was great but I thought it was just a little too rich and thick. So the next time I made a few changes. I cooked up a box of long grain and wild rice mix from the store. I added the whole thing (about 2 1/2c.) to the soup. I also decreased the flour to 1/3c. so it wasn't so thick. I also used skim milk instead of the half and half. It turned out great! MY husband usually doesn't give anything a five star but this he said definitely was! Read More
(48)

Most helpful critical review

Rating: 3 stars
01/17/2007
I scaled the recipe in half and made as written except I followed the advice of other reviewers and cut the flour quantity in half; very glad I did. It is a bit bland so I did add a splash or two of sherry to it; added the almonds more toward the end for a bit of crunchy texture and also added a couple of grinds of freshly-grated black pepper as I served it. This was a nice soup to try. Thank you Debra! Read More
(3)
59 Ratings
  • 5 star values: 40
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/25/2006
We loved this!! The first time I made this I made it as directed and it was great but I thought it was just a little too rich and thick. So the next time I made a few changes. I cooked up a box of long grain and wild rice mix from the store. I added the whole thing (about 2 1/2c.) to the soup. I also decreased the flour to 1/3c. so it wasn't so thick. I also used skim milk instead of the half and half. It turned out great! MY husband usually doesn't give anything a five star but this he said definitely was! Read More
(48)
Rating: 5 stars
04/25/2006
We loved this!! The first time I made this I made it as directed and it was great but I thought it was just a little too rich and thick. So the next time I made a few changes. I cooked up a box of long grain and wild rice mix from the store. I added the whole thing (about 2 1/2c.) to the soup. I also decreased the flour to 1/3c. so it wasn't so thick. I also used skim milk instead of the half and half. It turned out great! MY husband usually doesn't give anything a five star but this he said definitely was! Read More
(48)
Rating: 5 stars
11/28/2006
Very good! I made a few small changes and it turned out wonderful. I added 4 cups of broth instead of 3 to make it a bit less thick. I also added cooked chicken instead of the ham and it was a definite thumbs up! Read More
(24)
Advertisement
Rating: 5 stars
01/03/2007
I didn't add as much flour as other reviewers suggested and added a little extra ham and carrots and skipped the almonds all together since I didn't have any on hand. This was fantastic!!!! I served it for 10 guests and everyone thought it was great. Read More
(12)
Rating: 5 stars
11/16/2006
Excellent recipe. Tried it for my family and I'm going to serve it on Thanksgiving. I added some sauted mushrooms but fine without. Delcious! Read More
(9)
Rating: 5 stars
11/02/2006
This soup was like something you would get in a good restaurant. I didn't know how it would be without any spices but it had just the right flavor. Even my picky eater really liked it. The only thing I did different was I used 4 cups of broth and it was still pretty thick. I definately will make this again! Read More
(8)
Advertisement
Rating: 5 stars
05/03/2008
I just had this soup for dinner and it was excellent! I did use a box of long grain and wild rice and followed the box directions for that. So that was 2 cups of rice I didn't have any ham so the extra rice made up for the missing ham. The only other changes I made were that I used only 4 tablespoons butter and 2% milk instead of half & half. It turned out great! It really was very delicious and elegant. Read More
(7)
Rating: 4 stars
01/02/2010
Doubled the recipe and added a bit of celery with the onion. Also did 4 cups of broth vs. 3 and this was a great wild rice soup! Read More
(6)
Rating: 5 stars
12/12/2006
Excellent soup! It reminds me of the soup from a certain upscale Minnesota grocery chain. It did need extra chicken broth to thin it out a bit. Read More
(6)
Rating: 5 stars
11/10/2007
Used phesant instead of ham and added portabella mushrooms. Good stuff!!! Read More
(6)
Rating: 3 stars
01/17/2007
I scaled the recipe in half and made as written except I followed the advice of other reviewers and cut the flour quantity in half; very glad I did. It is a bit bland so I did add a splash or two of sherry to it; added the almonds more toward the end for a bit of crunchy texture and also added a couple of grinds of freshly-grated black pepper as I served it. This was a nice soup to try. Thank you Debra! Read More
(3)