My husband LOVES this soup! I used to make only 6 servings, but now I always make 12 and it still usually only lasts an extra day! Take some time with this recipe -- it's worth it! I serve this hearty soup in bread bowls with a salad on the side.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large pot, and saute the onion and garlic. Gradually blend in the flour. Cook and stir until onion is tender and flour is golden brown. Whisk in broth, bring to a boil, and simmer 5 minutes. Stir in ham, carrots, and almonds. Season with salt and pepper, cover, and simmer 45 minutes, stirring occasionally.

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  • Mix rice, half-and-half, and sherry into the soup, and continue cooking 30 minutes. Stir in parsley and chives, and cook another 30 minutes, until rice is tender.

Nutrition Facts

304 calories; 20.9 g total fat; 50 mg cholesterol; 429 mg sodium. 23.4 g carbohydrates; 7.1 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/02/2005
I cook the wild rice before I add it to the soup!!! Read More
(13)

Most helpful critical review

Rating: 3 stars
11/12/2005
This was just O-K. Once all the ingredients were combined I could tell that in all it just wasn't that interesting. Soooo I added a little (well actually a lot) of red pepper. It definitely kicked it up and made the soup a lot more tasty. I also used about 3 times more ham than what is called for; it helped things along too. All in all there was still something missing but I couldn't put my finger on what it was. I will likely not be making this again; all the family could muster is "well it's different for sure". Read More
(9)
17 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/02/2005
I cook the wild rice before I add it to the soup!!! Read More
(13)
Rating: 5 stars
03/02/2005
I cook the wild rice before I add it to the soup!!! Read More
(13)
Rating: 5 stars
04/21/2008
I don't make a lot of soup with rice, but this recipe is so good! I had some ham to use up, plus some half and half, so it was perfect. The only thing that I did different was add some cayenne pepper just before serving, and used a wild rice mix, as that is all I had. We like most things with a little "kick". We had it with salad and crusty french bread, and it was wonderful! Thank you for posting. It will be on our special soup list from now on. Read More
(9)
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Rating: 3 stars
11/11/2005
This was just O-K. Once all the ingredients were combined I could tell that in all it just wasn't that interesting. Soooo I added a little (well actually a lot) of red pepper. It definitely kicked it up and made the soup a lot more tasty. I also used about 3 times more ham than what is called for; it helped things along too. All in all there was still something missing but I couldn't put my finger on what it was. I will likely not be making this again; all the family could muster is "well it's different for sure". Read More
(9)
Rating: 5 stars
03/30/2005
Wow is right! This soup is very yummy. I added 1 cup of diced ham & 1 cup of diced chicken. I also used 2% milk (lower fat) and it still was rich and creamy. Sherry is optional. Would definitely make again! Read More
(6)
Rating: 3 stars
01/28/2007
While good this soup didn't wow me. Read More
(3)
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Rating: 4 stars
04/29/2007
I did not rate this a 5 only because I thought it had too much pepper and it was too thick. And I like pepper but a tbl and a half was too much. Next time I will add only 2 tsp of pepper and use only 3/4 cup flour to make the roux. Other than that it turned out very good and very hearty. My store did not have plain wild rice so I bought a brown and wild rice blend and I liked the variety of rices. I ended up adding two more cups of chicken broth to thin it down a little. I will be making this again. Read More
(3)
Rating: 5 stars
03/22/2006
My version of this soup is the same except instead of almonds I use 2 cups of diced cooked chicken. I love the creaminess and the added tang that the sherry gives. Serve with crusty fresh bread and a nice salad. Read More
(2)
Rating: 5 stars
09/02/2012
My family just LOVES this recipe. We make it every winter and its just thick and hearty enough that we end up making a 24-serving version and it only lasts a few days. We substitute chicken instead of ham. It's great! While its true its may not have a "Wow" factor to it its a nice comfort food on those cold winter days especially in a bread bowl! If your from MN this is very similar in taste (maybe thicker) to the MN Ren Fest version! Read More
(1)
Rating: 5 stars
08/09/2011
I serve this in my coffeeshop... I'm packed when I serve this... Read More
(1)