Ham And Wild Rice Soup
A hearty, creamy soup combining tender wild rice, diced ham, and aromatic herbs, perfect for comforting dinners and suitable for a variety of palates.
Ingredients
- 3/4 cup uncooked wild rice ⓘ
- 1 tablespoon vegetable oil ⓘ
- 4 cups water ⓘ
- 1 medium onion, diced ⓘ
- 1 stalk celery, diced ⓘ
- 1 carrot, diced ⓘ
- 1/2 cup butter ⓘ
- 1/2 cup all-purpose flour ⓘ
- 3 cups chicken broth ⓘ
- 2 cups half and half ⓘ
- 1 cup diced ham ⓘ
- Salt and pepper to taste ⓘ
- 1/2 teaspoon dried rosemary ⓘ
Instructions
- Rinse and drain the wild rice.
- Saute the wild rice in vegetable oil until lightly browned.
- Partially cook the wild rice in 4 cups of water for about 30 minutes.
- Drain the wild rice, reserving the cooking liquid, and add water if necessary to measure 1 1/2 cups.
- In a large pot, saute diced onion, celery, and carrot in butter until the onion is transparent.
- Reduce heat to low and stir in flour; cook until mixture is bubbly, about 5 minutes.
- Gradually blend in chicken broth and the reserved wild rice water, stirring constantly.
- Bring to a boil, stirring constantly, and cook for 1 minute.
- Add the cooked wild rice, half and half, and diced ham; stir well.
- Season with salt, pepper, and dried rosemary.
- Simmer the soup for about 20 minutes, ensuring it does not boil.
- Garnish with parsley before serving.
Tips & Substitutions
To enhance the flavor, consider adding garlic or a bay leaf while sautéing the vegetables. If you don't have wild rice, brown rice can be a substitute, but adjust the cooking time accordingly. You can also add in some fresh spinach or kale for extra nutrients. For a creamier texture, try using heavy cream instead of half and half.
Serving Suggestions
Serve the ham and wild rice soup with crusty bread or a side salad for a complete meal. It pairs beautifully with K C'S Chicken Salad for a refreshing contrast. You can also top each bowl with fresh parsley or croutons for added texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so slowly on the stove over low heat, adding a splash of water or broth if necessary to loosen the consistency. Avoid boiling, as this can cause the soup to separate.
Nutrition & Diet Analysis (per serving)
Each serving of Ham And Wild Rice Soup contains roughly 669 calories, with 29g protein, 80g carbohydrates, and 33g fat. It is an excellent source of iron (222% of the Daily Value), vitamin A (185% of the Daily Value), and dietary fiber (133% of the Daily Value). Note that it is relatively high in sodium, at 722mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze ham and wild rice soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove, adding liquid as needed.
What can I use instead of ham?
If you're looking for a substitute for ham, cooked chicken or turkey would work well in this recipe. You could also omit the meat entirely for a vegetarian version, adding more vegetables or beans for protein.
How can I make this soup thicker?
To thicken the soup, you can create a slurry by mixing equal parts cornstarch and water, then stirring it into the simmering soup. Alternatively, you could blend a portion of the soup and return it to the pot for a creamier consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).