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Ingredients
| salted butter: 3/4 cup |
| onions (minced): 2 Tbl |
| garlic (minced): 2 Tbl (minced) |
| all-purpose flour (unsifted): 1 cup |
| chicken broth: 6 cups |
| diced ham: 2/3 cup (diced) |
| carrots (grated): 1 cup (finely shredded) |
| almonds (slivered): 1/2 cup |
| salt: 1 tsp |
| black pepper: 1 1/2 Tbl |
| wild rice: 1 1/3 cups |
| half and half cream: 2 cups |
| sherry (wine): 1/4 cup |
| parsley: 2 Tbl (fresh) |
| chives (chopped): 2 Tbl |
Best Wild Rice Soup Ever
Credit: AllRecipes
User rating:
"My husband LOVES this soup! I used to make only 6 servings, but now I always make 12 and it still usually only lasts an extra day! Take some time with this recipe -- it's worth it! I serve this hearty soup in bread bowls with a salad on the side."
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Prep Time
15 min -
Cook Time
120 min -
Servings
12 serving(s)
Tags
Directions
- Melt the butter in a large pot, and saute the onion and garlic. Gradually blend in the flour. Cook and stir until onion is tender and flour is golden brown. Whisk in broth, bring to a boil, and simmer 5 minutes. Stir in ham, carrots, and almonds. Season with salt and pepper, cover, and simmer 45 minutes, stirring occasionally.
- Mix rice, half-and-half, and sherry into the soup, and continue cooking 30 minutes. Stir in parsley and chives, and cook another 30 minutes, until rice is tender.