Wild Rice Soup

"A variation of the soup on almost every menu in Minnesota. Easy to make. Works really well out of the freezer."
photo by Chef Cameo photo by Chef Cameo
photo by Chef Cameo
photo by Chef Cameo photo by Chef Cameo
Ready In:




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

Questions & Replies

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  1. 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
  2. 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.
  3. 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
  4. 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.
  5. 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!


  1. Mamma on duty
    This was delicious! I Used diced cooked chicken breast instead of ham and I used diced carrots and celery and I sauted them with the onions. I also added another cup of chicken broth. I will be making this again for sure!



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