Skip to main content
Soup

Wild Rice 'n' Ham Soup with Veggies

A creamy soup of wild rice, ham, mushrooms, carrots, and onions simmered in broth and half and half.

From the Recipes Wiki (Fandom) · 10 ingredients
Jump to recipe ↓

Why it works: Flour and wild rice share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 56 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the soup base

  1. Melt butter in saucepan, cook onion and mushrooms until tender.

  2. Stir in flour and cook 1 minute.

  3. Stir in broth and wine, cook until mixture comes to a boil, boil and stir 1 minute.

Finish the soup

  1. Stir in rice, ham, carrots, simmer 5 minutes.

  2. Stir in half and half, cook until thoroughly heated, but do not let it boil.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Flour + wild ricetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together56 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Mushroom + chickentop 2% of all pairs
    Aroma overlapstrong
    Mentioned together4,171 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  3. Mushroom + sherrytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  4. Butter + mushroomtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together12,516 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Mushroom + winetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together2,509 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the broth into a smooth, body-rich soup as it cooks.
Butter
Carries the onion and mushrooms and adds rich flavour to the base.
Half and half
Adds creaminess and richness to the finished soup.
Wild rice
Provides chewy texture and bulk throughout the soup.
Mushrooms
Add earthy savoury flavour and a tender bite.
Chicken broth
Forms the liquid base that carries all the other ingredients.

The step that matters

Do not let the soup boil after adding the half and half. Dairy can curdle or separate when boiled, so it should be heated gently until just hot throughout.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (butter, mushroom, flour, chicken, sherry, wine, wild rice):

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Shallotabout as good a flavor fit
  4. Onionthe original

Fit is the average pairing score against butter, mushroom, flour, chicken, sherry, wine, wild rice. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Illustration of Indian Spiced Potato Soup with Tofu and SpinachIllustrationIndian Spiced Potato Soup with Tofu and Spinach448 recipesIllustration of Clear Carrot and Bottle Gourd SoupIllustrationClear Carrot and Bottle Gourd Soup65 recipesIllustration of Mock Bisque SoupIllustrationMock Bisque Soup51 recipesIllustration of Cream of Asparagus SoupIllustrationCream of Asparagus Soup42 recipes