Total Time
Prep 35 mins
Cook 20 mins

A variation of the soup on almost every menu in Minnesota. Easy to make. Works really well out of the freezer.

Ingredients Nutrition


  1. Melt butter in a saucepan.
  2. Saute onion until tender.
  3. Blend in flour.
  4. Gradually stir in broth.
  5. Cook, stirring constantly until mix boils.
  6. Allow to boil 1 minute.
  7. Stir in cooked wild rice, salt, ham, carrot and almonds.
  8. Simmer for 5 minutes.
  9. Blend in half& half (milk can work too) and sherry (optional).
  10. Heat to serving temperature.
  11. Sprinkle parsley on top and serve.
Most Helpful

5 5

Great tasting soup. Hubby didn't care for the almonds (he just doesn't like too much crunch in his meals - something to do with no teeth!) Froze well

5 5

Yum! Rich, smooth and delicious. Even my picky eater enjoyed this one. I enjoyed having it come together so quickly as well. I used frozen chopped onion, but next time I'd mince up some fresh onion, as the onions in mine were too big. I used vegetable broth and left out the ham in the vegetarian servings, but added it at the end to the others.

5 5

Oh my. I made this for our very cold and snowy Christmas Eve in Wisconsin. Served along side ham & swiss and mushroom and swiss sandwiches. It was sooo easy and sooo delicious. I couldn't believe that such simple ingredients came together to make an absolutely delicious soup. I did not serve with the slivered almonds but with chives at the table. It was a wonderul, warm and a perfect "star meal" for our Christmas Eve Dinner. Thank you for making my Christmas Eve so memorable. We can't wait to eat the left overs because I decided not to pack this soup with the usual leftover bags for my guests. Ho-Ho