Prep 25 mins
Cook 10 mins
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!
- 3 cups cooked wild rice
- 1 large onion, finely diced
- 1 carrot, finely diced
- 1 celery rib, finely diced
- 1 cup ham, finely diced
- 1⁄2 cup butter
- 1 cup flour
- 8 cups chicken broth
- 1 cup light cream or 1 cup half-and-half
- 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.
- 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.
- Slowly add the chicken broth, stirring until all the flour-butter-vegetable mixture is blended well.
- Add the wild rice.
- Salt and pepper to taste.
- Heat thoroughly.
- Add the cream and reheat gently but DONOT boil.
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.