Wild Rice Soup V

Wild Rice Soup V

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"A rich tasting blend of wild rice, ham, vegetables, chicken broth and a touch of sweet Vermouth. Serve with a fruit salad."
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1 h 30 m servings 312 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 907 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
  2. Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
  3. Stir in vermouth and simmer 30 minutes more. Serve.



GREAT RECIPE!! I made only minor changes. I used 1 box Rice-a-Roni 4.3 oz. Long Grain and Wild Rice instead of the 1 cup Wild Rice. (Only because I live in Hawaii and Regular Wild Rice was exp...

Very bland. To much onion.

EXCELLENT soup. This is a very easy to make and thick, luxurious soup. The only changes I made was adding a little pepper and also a cup or two of water, to thin it a little. Very thick as...

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