Wild Rice Soup

Submitted by dwross

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

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 6

ingredients

• 6 tablespoons butter
• 1 tablespoon onion, minced
• 1⁄2 cup flour
• 4 cups chicken broth
• 2 cups wild rice, cooked
• 1⁄2 teaspoon salt
• 1⁄3 cup ham, minced
• 1⁄3 cup carrot, shredded
• 3 tablespoons slivered almonds
• 1 cup half-and-half
• 2 tablespoons sherry wine (optional)
• 1 tablespoon parsley, finely chopped

directions

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.

Reviews

[karen in tbay]

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

 

[Julie F]

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.

 

[Chef Cameo]

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

 

[WiGal]

I make this elegant soup at least once every winter and then freeze it. It makes about 5 1/2 cups. The only thing I have done differently is to decrease the salt because of DH's HBP. It is also inside the Byerly cookbook-from the grocery store chain.

 

[LeMam]

This soup was EXCELLENT! Perhaps even the best soup I've ever had. We used Uncle Ben's Original Recipe Wild Rice when we made the soup and I think that made all the difference. It added the flavor the other people seems to think it was lacking. I shall certainly be making this soup over and over again!