Erin's Wild Rice Soup
- Ready In:
- 2hrs
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 6 tablespoons butter
- 1 tablespoon minced onion
- 1⁄2 cup flour
- 3 cups chicken broth
- 2 cups cooked wild rice
- 1⁄2 cup minced ham
- 1⁄2 cup grated carrot
- 1⁄2 teaspoon salt
- 1 cup half-and-half
directions
- Melt margarine in saucepan.
- Sauté onion in butter until tender.
- Blend in flour.
- Gradually add broth.
- Stir until boiling and then boil for 1 minute.
- Stir in rice, ham, carrots and salt.
- Simmer about 5 minutes.
- Add half-and-half.
- Heat to serving temperature.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
RECIPE SUBMITTED BY
Miss Erin C.
Minneapolis, Missouri
Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.