Creamy Wild Rice Soup
By PamO22
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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
- 1/3 cup all-purpose flour
- 2 cans (14-1/2 ounces each) chicken broth
- 1/2 cup diced fully cooked ham
- 1/4 teaspoon pepper
- 1 cup half and half cream
Details
Servings 8
Preparation
Step 1
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 heat. let stand 10 minutes; drain and set aside. in a dutch oven, saute 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 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). Garnish with green onion strips if desired.
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