Erin's Wild Rice Soup

READY IN: 2hrs
Recipe by Miss Erin C.

This is a must have during the holidays, my mom always has it at their Christmas party and we've had it at many Christmas Eve dinners. You can't use the boxed kind of wild rice, it has to be just plain old wild rice. Minnesota wild rice if you can get it. You can also add 3 tbs of slivered almonds if you'd like. This freezes well.

Top Review by littleturtle

Quite good, though maybe a little bland. The flavor is pretty much completely dependent on the chicken broth, so I'm sure the better broth you use, the better the soup. I used better-than-bouillon. And as we can't get plain wild rice around here anymore, I used Texmati rice (blend of wild, red, brown, and white) cooked in chicken broth with salt and butter, but since it goes into the soup fully prepared anyway and I think it may also add a little bit extra where the soup is lacking in flavor, I may use a seasoned wild rice mix like Uncle Ben's next time. It was hearty and filling, great for the coming months of cold here in the mountains. BTW, the prep/cook times may be a little off. I started this at 4 so we could eat around 6 and we were already done eating by 5:30, so I would guess this soup took closer to 1 hour start to finish than the 2 listed. Thanks for posting!

Ingredients Nutrition


  1. Melt margarine in saucepan.
  2. Sauté onion in butter until tender.
  3. Blend in flour.
  4. Gradually add broth.
  5. Stir until boiling and then boil for 1 minute.
  6. Stir in rice, ham, carrots and salt.
  7. Simmer about 5 minutes.
  8. Add half-and-half.
  9. Heat to serving temperature.
  10. To cook the wild rice, I simmer it in a lot of water until they "pop" open and then I drain them until ready to add to the soup.

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