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Creamy Wild Rice Soup with Ham

 Creamy Wild Rice Soup with Ham
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.
8 ServingsPrep: 50 min. + standing Cook: 15 min.

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

  • 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

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Creamy Wild Rice Soup with Ham (continued)

Directions (continued)

  • green onion if desired. Yield: 8 servings.