Best Wild Rice Soup Ever 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.
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.Advertisement
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.
Per Serving: 304 calories; protein 7.1g; carbohydrates 23.4g; fat 20.9g; cholesterol 49.6mg; sodium 428.6mg.