Creamy Wild Rice Soup with Ham
TOTAL TIME: Prep: 50 min. + standing Cook: 15 min.
YIELD: 8 servings.
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
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4 cups water
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1/2 teaspoon salt
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1/2 cup uncooked wild rice
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3 tablespoons chopped green onions
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1/4 cup shredded carrot
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3 tablespoons chopped pecans
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6 tablespoons butter, cubed
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1/3 cup all-purpose flour
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2 cans (14-1/2 ounces each) chicken broth
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1/2 cup cubed fully cooked ham
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1/4 teaspoon pepper
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1 cup half-and-half cream
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Green onion, cut into thin strips, optional
Directions
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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.
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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.
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3.
Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired.
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