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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Angie Schramm from Yankton, South Dakota makes this comforting soup year-round...and after a few spoonfuls, you'll likely do the same. Pecans, ham and carrots are a few of the ingredients that will have you asking for more. Ingredients:
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 king arthur unbleached all-purpose flour |
2 cans (14-1/2 ounces each) chicken broth |
1/2 cup cubed fully cooked ham |
1/4 teaspoon pepper |
1 cup half-and-half cream |
green onion, cut into thin strips, optional |
Directions:
1. 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.
2. 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.
3. Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired. Yield: 8 servings.
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