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wild rice creamed soup

(2 RATINGS)
49 Pinches 1 Photo
Starwriter avatar
Indianapolis, IN
Updated on May 15, 2013

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 time 50 Min
cook time 15 Min
method ---
yield 8 serving(s)

Ingredients

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

How To Make wild rice creamed soup

  • 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.
  • Step 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.
  • Step 3
    Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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