 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
My sister fixed this for my and husband and I and we loved it. The recipe came from Voyageur's wild rice. What I like about this soup is that it doesn't have alot of spices in it where you can't taste the vegetables and ham. I put the vegetables in my food processor which saves alot of time. This recipe makes alot of soup. I cut the recipe in half when I make it. This is an easy and delicious soup for on a cold winters day. A nice loaf of bread and you've got a great lunch! Ingredients:
3 cups cooked wild rice |
1 large onion, finely diced |
1 carrot, finely diced |
1 celery rib, finely diced |
1 cup ham, finely diced |
1/2 cup butter |
1 cup flour |
8 cups chicken broth |
1 cup light cream or 1 cup half-and-half |
Directions:
1. Prepare the wild rice according to package instructions. In a large soup kettle, saute the onion, carrots, celery and ham in the butter for about 3 minutes or until the vegetables have softened slightly.
2. Sift in the flour, a little at a time, stirring and cooking until the flour is blended in well, but do not let it brown.
3. Slowly add the chicken broth, stirring until all the flour-butter-vegetable mixture is blended well.
4. Add the wild rice.
5. Salt and pepper to taste.
6. Heat thoroughly.
7. Add the cream and reheat gently but DONOT boil.
|
|