WILD RICE CREAMED SOUP

★★★★★ 2 Reviews
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By Ellen Bales
from Indianapolis, IN

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

serves 8
prep time 50 Min
cook time 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
    (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
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How To Make

  • 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.
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