Savory Creamy Ham and Wild Rice Soup
This hearty and comforting soup brings together the nutty flavor of wild rice with the savory taste of ham and a hint of crunchy pecans or walnuts. Originally inspired by Taste of Home's Quick Cooking magazine, this recipe has been adapted to create a rich, creamy texture that's perfect for chilly days. Ideal for casual family dinners or special occasions, this soup can easily be frozen for convenient meals later. With a medley of vegetables and a velvety broth, it's a delightful dish that captivates both the eyes and the palate.
10
Servings
N/A
Calories
12
Ingredients
Ingredients
water
4 cups
salt
1/2 teaspoon
wild rice
1/2 cup (uncooked)
green onions
3 tablespoons (chopped)
carrot
1/4 cup (shredded)
pecans or walnuts
3 tablespoons (chopped)
margarine or butter
6 tablespoons (melted)
all-purpose flour
1/3 cup (sifted)
chicken broth
5 cups
cooked ham or bacon
1/2 cup (diced)
pepper
1/4 teaspoon
milk
1 cup (warmed)
Instructions
1
In a large saucepan, combine 4 cups of water and 1/2 teaspoon of salt, and bring to a boil. Add the uncooked wild rice, then reduce the heat to low. Cover and simmer for 45-60 minutes until the rice is tender.
2
Remove the saucepan from the heat and let it stand for 10 minutes. Drain any excess water and set the rice aside.
3
In a large soup kettle or Dutch oven, melt 6 tablespoons of margarine (or butter) over medium heat. Add the chopped green onions, shredded carrot, and chopped pecans or walnuts. Sauté for 1-2 minutes until the vegetables are slightly softened.
4
Gradually stir in 1/3 cup of all-purpose flour, mixing until well combined to form a roux.
5
Slowly add 5 cups of chicken broth while stirring continuously to avoid lumps. Increase the heat to medium-high and bring the mixture to a boil, cooking for 2 minutes or until it thickens slightly.
6
Lower the heat and add the cooked ham (or bacon), 1/4 teaspoon of pepper, and the prepared wild rice. Cover the pot and let it simmer gently for 5 minutes to blend the flavors.
7
Reduce the heat to low and pour in 1 cup of milk. Stir well and continue cooking until the soup is heated through, being careful not to boil.
8
Ladle the soup into bowls and optionally garnish with strips of green onion for added color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Creamy Ham and Wild Rice Soup?
It is a hearty, comforting soup featuring nutty wild rice, savory ham, vegetables, and a creamy broth base.
How many servings does this recipe provide?
This recipe makes approximately 10 servings.
How long does it take to cook the wild rice?
The uncooked wild rice needs to simmer for 45 to 60 minutes until it becomes tender.
Can I substitute the ham with another protein?
Yes, you can use cooked bacon as a savory alternative to the ham.
What kind of nuts are recommended for this soup?
The recipe suggests using either chopped pecans or walnuts for added texture and a nutty flavor.
Can this soup be frozen for later use?
Yes, this soup can easily be frozen, making it convenient for future meals.
What type of broth is used in this recipe?
The recipe calls for 5 cups of chicken broth to create the savory base.
How is the soup thickened?
The soup is thickened by creating a roux with 1/3 cup of all-purpose flour and 6 tablespoons of melted margarine or butter.
Is butter or margarine preferred for the roux?
You can use either 6 tablespoons of margarine or butter depending on your preference.
What vegetables are included in the recipe?
The recipe includes chopped green onions and shredded carrots.
How should the carrots be prepared?
The carrots should be shredded to ensure they soften quickly and blend well with the other ingredients.
What is the recommended garnish for this dish?
You can garnish the soup with strips of green onion for added color and a fresh flavor.
When should the milk be added?
The milk should be added at the end of the cooking process once the rice and ham have simmered with the broth.
Can I boil the soup after adding the milk?
No, you should heat the soup through but be careful not to let it boil after adding the milk to maintain a smooth texture.
How much wild rice do I need to start with?
You will need 1/2 cup of uncooked wild rice.
What is the source of inspiration for this recipe?
This recipe was adapted from an original idea in Taste of Home's Quick Cooking magazine.
How much water is needed to cook the rice?
Use 4 cups of water mixed with 1/2 teaspoon of salt to boil the rice.
What seasoning is used in this soup?
The soup is seasoned with salt (for the rice) and 1/4 teaspoon of pepper.
What equipment is best for cooking the main soup?
A large soup kettle or a Dutch oven is ideal for preparing this recipe.
How long do I sauté the vegetables and nuts?
Sauté the green onions, shredded carrots, and chopped nuts for 1 to 2 minutes until slightly softened.
What is the texture of the finished soup?
The soup has a rich and velvety texture thanks to the roux and the addition of milk.
Is the flour used in the roux sifted?
Yes, the recipe specifies 1/3 cup of sifted all-purpose flour.
Should the milk be cold when added?
The ingredient list suggests using 1 cup of warmed milk for the best results.
Does the rice need to stand after cooking?
Yes, let the rice stand for 10 minutes after cooking before draining any excess water.
Is this soup considered a hearty meal?
Yes, it is described as a hearty dish that is perfect for chilly days or as a filling family dinner.
How much ham is required?
The recipe calls for 1/2 cup of diced, cooked ham.
What tags best describe this recipe?
The recipe is tagged as hearty, comfort food, creamy, nutty, and savory.
Can I use different proportions of broth and milk?
This specific recipe uses 5 cups of broth and 1 cup of milk to achieve its specific consistency.
Is the green onion used both in the soup and as a garnish?
Yes, 3 tablespoons of chopped green onions are sautéed in the base, and extra strips can be used for garnish.
How long should the soup simmer after adding the ham and rice?
The soup should simmer gently for about 5 minutes to blend the flavors before adding the milk.