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
prep time50 Min
cook time15 Min
uncooked wild rice
chopped green onions
all purpose flour
(14.5 oz.ea.) chicken broth
cubed fully cooked ham
green onion, cut into thin strips, optional, for garnish
How To Make
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.
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.
Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired.
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