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My review
Best Wild Rice Soup Ever
JADETIGGER
"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
2 h 15 m servings 304 calsOriginal recipe yields 12 servings (12 Servings)
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Directions
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- 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.
- 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
Per Serving: 304 calories; 20.9 g fat; 23.4 g carbohydrates; 7.1 g protein; 50 mg cholesterol; 429 mg sodium. Full nutrition
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Reviews
Read all reviews 1417 Ratings
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Most helpful positive review
3/2/2005
I cook the wild rice before I add it to the soup!!!
Most helpful critical review
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 definit...
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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 definit...
4/21/2008
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 p...
3/30/2005
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 defi...
4/29/2007
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 u...
3/22/2006
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 b...
9/2/2012
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, i...
8/9/2011
I serve this in my coffeeshop... I'm packed when I serve this...