Wild Rice Soup with Ham (2024)

INGREDIENTS:
2 cups cooked Minnesota wild rice (about 1/2 cup uncooked)
1 tablespoon Better Than Chicken boullion
6 Tablespoons unsalted butter
¼ cup finely minced onion
½ cup grated or thin julienned carrots
¼ cup flour
3 cups chicken broth
½ tsp. salt
½ cup minced ham
1 cup half & half or heavy whipping cream
1/3 cup dry sherry
¼ cup slivered almonds
Parsley or chives

HOW I MAKE THIS:

1. Place uncooked wild rice in a large strainer and wash thoroughly under cold running water for 3 minutes.
2. Place the wild rice with 4 cups water and chicken boullion in a heavy Dutch oven and bring to a hard boil. Reduce heat, cover tightly and boil gently for 30 minutes. Shut off heat, let stand on burner for 25-35 minutes or until the wild has puffed and most of the liquid has been absorbed. Fluff rice with a fork and drain excess water; set cooked wild rice aside.
3. In Dutch oven, melt butter; sauté onion and carrots until tender, about 3-5 minutes.
4. Blend in flour; stir constantly for 2 minutes.
5. Gradually add broth, whisking constantly.
6. Cook, whisking constantly, until mixture comes to a boil; boil and stir 1 minute.
7. Stir in rice, ham (or shredded chicken), almonds and salt; simmer about 5 minutes.
8. Blend in half-and-half and sherry; heat to serving temperature.
9. Garnish with snipped parsley or chives and additional slivered almonds.

YIELD: 6 serving (6 cups)

RECIPE NOTES:

• WILD RICE – one-half cup uncooked wild rice equals 2 cups cooked. I use and recommend using Minnesota Wild Rice, Wisconsin Wild Rice, and Lunds & Byerlys Roasted Wild Rice (Minnesota cultivated).
• CHICKEN BOULLION – I like to add a spoonful of chicken boullion to wild rice when cooking – this is optional, but does give it a wonderful flavor profile.

RECIPE VARIATIONS: Whether you stick to the classic recipe or get creative with ingredient substitutions or additions, you're sure to enjoy a bowl of warm and comforting soup that will keep you cozy all winter long:

• WILD RICE BLEND SOUP: Not sure about using all wild rice? You can substitute a wild rice blend and still maintain a lot of the flavor and texture. I recommend Lundberg Wild Rice Blend, which is a combination of wild rice, long grain brown rice, sweet brown rice, Wehani red rice and black rice.
• VEGETABLE WILD RICE SOUP: Enhance the nutritional value of your soup by adding more vegetables. Add diced potatoes, sweet potatoes, peas, corn, celery or mushrooms for added flavor and texture.
• CREAMY WILD RICE SOUP: If you prefer a richer and creamier soup, use heavy whipping cream - this will give your soup a velvety texture and a luxurious taste.
• CHICKEN WILD RICE SOUP: While ham is a traditional choice for wild rice soup, you can switch things up by using different proteins. Try using cooked chicken, turkey, or even smoked sausage for a different flavor profile.
• CHEESY WILD RICE SOUP: For a cheesy twist on Wild Rice Soup, consider stirring in some shredded cheddar, Swiss, or Gruyère cheese towards the end of cooking. The melted cheese will add a creamy richness and texture to your soup.
• VEGAN WILD RICE SOUP: If you're looking to make a vegan version of Wild Rice Soup, simply omit the ham and cream and use vegetable broth instead of chicken broth. Add in your favorite plant-based proteins, such as tofu or tempeh, and plenty of vegetables for a hearty and satisfying vegan meal.
• SPICY WILD RICE SOUP: Give your soup a kick by adding some spices or herbs. Try adding a pinch of smoked paprika, cayenne pepper, or thyme for extra depth of flavor.