WILD RICE CREAMED SOUP

Ellen Bales

By
@Starwriter

This soup caught my eye on the Internet this morning. I haven't made it yet, obviously, but it sounds so simple and so delicious I might make it tonight.
Recipe & Photo: tasteofhome.com


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Rating:

Serves:

8

Prep:

50 Min

Cook:

15 Min

Ingredients

4 c
water
1/2 tsp
salt
1/2 c
uncooked wild rice
3 Tbsp
chopped green onions
1/4 c
shredded carrots
3 Tbsp
chopped pecans
6 Tbsp
butter, cubed
1/3 c
all purpose flour
2 can(s)
(14.5 oz.ea.) chicken broth
1/2 c
cubed fully cooked ham
1/4 tsp
pepper
1 c
half-and-half cream
green onion, cut into thin strips, optional, for garnish

Directions Step-By-Step

1
In a large saucepan, bring water 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, carrots and pecans in butter for 1 to 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.

About this Recipe

Course/Dish: Cream Soups, Other Soups
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #creamy, #rich