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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Whenever I make this soup in the morning, it's gone by evening! Friends and family alike rave about the unbeatable combination of down-home flavors. Ingredients:
3/4 cup uncooked wild rice |
1 tablespoon vegetable oil |
4 cups water |
1/2 teaspoon salt |
1 medium onion, chopped |
1 celery rib, diced |
1/2 cup butter, cubed |
1 medium carrot, diced |
1/2 cup king arthur unbleached all-purpose flour |
3 cups chicken broth |
2 cups half-and-half cream |
1 cup diced fully cooked ham |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately.
2. In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil, cook and stir for 2 minutes, stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. Yield: 8 servings (2 quarts).
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