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Friday, September 30, 2011
Creamy Wild Rice Soup
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 all purpose flour
3 cans ( 14 1/2 oz. each ) chicken broth
1/2 cup cubed fully cooked ham
1/4 teaspoon pepper
1 cup half and half cream
Instructions:
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 green onion if desired.
8 servings
Labels:
Soups and Stews
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1 comment:
This looks wonderful. So glad soup weather is around the corner!
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