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Elegant Wild Rice Soup

Debra B

"This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It's rich, and warms you up on a cold winter day."
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1 h 30 m servings 331 cals
Original recipe yields 6 servings (6 cups)


  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

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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  1. In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  2. In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend the half and half into the soup just before serving.

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Read all reviews 51
  1. 57 Ratings

Most helpful positive review

We loved this!! The first time I made this, I made it as directed and it was great but I thought it was just a little too rich and thick. So the next time, I made a few changes. I cooked up a...

Most helpful critical review

I scaled the recipe in half and made as written, except I followed the advice of other reviewers and cut the flour quantity in half; very glad I did. It is a bit bland, so I did add a splash or...

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Most positive
Least positive

We loved this!! The first time I made this, I made it as directed and it was great but I thought it was just a little too rich and thick. So the next time, I made a few changes. I cooked up a...

Very good! I made a few small changes and it turned out wonderful. I added 4 cups of broth instead of 3 to make it a bit less thick. I also added cooked chicken instead of the ham and it was a d...

I didn't add as much flour as other reviewers suggested and added a little extra ham and carrots and skipped the almonds all together since I didn't have any on hand. This was fantastic!!!! I ...

Excellent recipe. Tried it for my family and I'm going to serve it on Thanksgiving. I added some sauted mushrooms but fine without. Delcious!

This soup was like something you would get in a good restaurant. I didn't know how it would be without any spices, but it had just the right flavor. Even my picky eater really liked it. The o...

Doubled the recipe and added a bit of celery with the onion. Also did 4 cups of broth vs. 3 and this was a great wild rice soup!

I just had this soup for dinner and it was excellent! I did use a box of long grain and wild rice and followed the box directions for that. So that was 2 cups of rice, I didn't have any ham so t...

Used phesant instead of ham and added portabella mushrooms. Good stuff!!!

Excellent soup! It reminds me of the soup from a certain upscale Minnesota grocery chain. It did need extra chicken broth to thin it out a bit.