Cream of Wild Rice Soup

READY IN: 35mins
Recipe by Crazycook in PA

My sister fixed this for my and husband and I and we loved it. The recipe came from Voyageur's wild rice. What I like about this soup is that it doesn't have alot of spices in it where you can't taste the vegetables and ham. I put the vegetables in my food processor which saves alot of time. This recipe makes alot of soup. I cut the recipe in half when I make it. This is an easy and delicious soup for on a cold winters day. A nice loaf of bread and you've got a great lunch!

Top Review by lowerhay_4550801

This is the ONLY Cream of Wild Rice Soup recipe for our family! Only changes that we make: we substitute chicken for the ham and add one (1) can cream of chicken or mushroom soup. It adds to the density of the soup.

Ingredients Nutrition


  1. Prepare the wild rice according to package instructions. In a large soup kettle, saute the onion, carrots, celery and ham in the butter for about 3 minutes or until the vegetables have softened slightly.
  2. Sift in the flour, a little at a time, stirring and cooking until the flour is blended in well, but do not let it brown.
  3. Slowly add the chicken broth, stirring until all the flour-butter-vegetable mixture is blended well.
  4. Add the wild rice.
  5. Salt and pepper to taste.
  6. Heat thoroughly.
  7. Add the cream and reheat gently but DONOT boil.

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