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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is a great soup for those cold winter nights. Makes a lot but you can half the recipe easily. Ingredients:
3 cups cooked wild rice |
1 large onion, finely diced |
1 carrot, finely diced |
1 celery rib, finely diced |
1 cup finely diced smoked ham |
1/2 cup finely diced canadian bacon |
1/2 cup butter |
1 cup flour |
8 cups chicken broth |
salt |
white pepper |
1 cup light cream or 1 cup half-and-half |
Directions:
1. Prepare the wild rice as directed on package.
2. In a 4 to 5 quart soup kettle, saute the onion, celery, carrots, ham and canadian bacon in the butter for about 3-5 minutes, or until vegetables have softened slightly.
3. Sift in the flour, a little bit at a time, stirring and cooking until the flour is blended in well, but do not let it brown.
4. Slowly, add the chicken broth, stirring until all the flour/butter/vegetable mixture is blended well.
5. Add the wild rice.
6. Adjust seasonings as desired.
7. Heat thoroughly.
8. Add the cream and reheat gently, but do not boil.
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