Friday, September 30, 2011

Creamy Wild Rice Soup


4 cups water
1/2 teaspoon salt
1/2 cup uncooked wild rice
3 tablespoons chopped green onions
1/4 cup shredded carrot
3 tablespoons chopped pecans
6 tablespoons butter, cubed
1/3 cup all purpose flour
3 cans ( 14 1/2 oz. each ) chicken broth
1/2 cup cubed fully cooked ham
1/4 teaspoon pepper
1 cup half and half cream


In a large saucepan, bring water and salt to a boil.  Add rice.  Reduce heat; cover and simmer for 50 - 55 minutes or until tender.  Remove from the heat.  Let stand for 10 minutes; drain and set aside.

In a large Dutch oven or soup kettle, saute the onions, carrot and pecans in butter for 1 - 2 minutes.  Stir in flour until blended.  Gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat.  Add the ham, pepper and wild rice.  Cover and simmer for 5 minutes or until carrots are tender.

Reduce heat.  Add cream and heat through ( do not boil ).  Sprinkle with green onion if desired.

8 servings

1 comment:

Carolina HeartStrings said...

This looks wonderful. So glad soup weather is around the corner!

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