Elegant Wild Rice Soup

mary Armstrong


I first made this October 30, 1984 for the Byerly's. It can be made with these additions: 1/2 cup minced ham, or 3 T. slivered almonds, or 1/2 cup chopped, cooked chicken.


★★★★★ 1 vote

6-7 cups
20 Min
50 Min


  • 2 Tbsp
  • 1 Tbsp
    minced onion
  • 1/4 c
  • 4 c
    chicken broth
  • 2 c
    cooked wild rice
  • 1/2 tsp
  • 1 c
    half and half
  • 2 Tbsp
    dry sherry, optional
  • ·
    parsely flakes for garnish, optional

  • 4 oz
    wild rice
  • 3 c

How to Make Elegant Wild Rice Soup


  1. Melt butter. Saute onion until tender. Blend in flour. Gradually add broth.
    Cook stirring constantly until thickened slightly.
  2. Stir in cooked rice. See directions below for cooking rice.

    Simmer 5 minutes. Blend in half & half and sherry. Heat to serving tempurature.

    DO NOT Boil.
    May add ham, slivered almonds or cooked chicken at this point if desired.
  3. Cooking Rice:
    Rinse and drain rice in colander. Put in large sauce pan and add water, bring to a boil and simmer, covered for 40-50 minutes or until rice is tender and has mostly opened, but not mushy.
  4. Alternate cooking method for rice:
    Boil hard several minutes, cover and remove from heat. Let set 40-60 minutes. Pour off any excess water.

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