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Ham and Wild Rice Soup
5 from 6 votes

Ham and Wild Rice Soup

The perfect way to use up leftover ham but you can also use chicken, turkey or bacon. A wonderfully rich, creamy, and soul-satisfying soup!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 4 tablespoons butter or oil or combination
  • 1 yellow onion , chopped
  • 2 carrot diced
  • 3 celery ribs diced
  • 6 ounces mushrooms , brushed clean and chopped
  • 2 cloves garlic , minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth quality
  • 1/2 cup white wine dry
  • 1 teaspoon chicken broth e.g., Better Than Bouillon, base or granules
  • 1/2 teaspoon mustard powder ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 cup wild rice uncooked
  • 1 1/2 teaspoons thyme fresh chopped
  • 2 cups smoked ham or diced cooked chicken, turkey, or thick cut bacon, leftover, diced
  • 1 cup heavy cream
  • 2 tablespoons parsley chopped, fresh

Instructions

    Cup of Yum
  1. Heat the butter in a soup pot over medium-high heat and cook the onion, carrot and celery until softened, about 10 minutes. Add the mushrooms and garlic and cook for another 5 minutes. Sprinkle the flour over the mixture and stir to combine, cooking for another 2 minutes. Pour in the broth and wine and stir in the rice, thyme, ground mustard, salt and pepper. Bring to a boil, reduce the heat to medium-low, cover and simmer for 30 minutes. Add the ham, cover and simmer for another 15 minutes or until the rice is tender. Stir in the cream and parsley and heat through. Add salt and pepper to taste.
  2. Serve immediately.

Notes

  • Leftover soup will become thick as the rice expands. If it's too thick simply dilute with a little broth.