Creamy Wild Rice Soup With Ham Food

SLOW-COOKER CREAMY HAM AND WILD RICE SOUP

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except half-and-half, almonds, sherry and parsley.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in remaining ingredients. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.

CREAMY WILD RICE SOUP WITH HAM

Steps:

• 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 the heat. Let stand for 10 minutes; drain and set aside. , In a large Dutch oven or soup kettle, saute the 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 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.

CREAMY HAM WILD RICE SOUP

Steps:

• Rinse rice under running water in a strainer.
• Cook the rice in 2 1/2 to 3 quarts boiling water, 12 to 13 minutes, until softened, drain and set aside, (cook according to package directions for cultivated rice)
• Melt butter in a 5 quart pan or dutch oven and add onion, celery and carrots.
• Cook for 5 to 6 minutes on medium heat.
• Add the flour and stir in well and cook while stirring 1 minute
• Gradually add the broth while whisking and bring to a boil and whisk until thickened, 4 to 5 minutes
• Stir in wild rice, half and half, salt and pepper and simmer for 10 minutes
• Remove from heat and stir in dry sherry
• Serve this delicious soup hot

CREAMY WILD RICE

Steps:

• In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

HAM AND WILD RICE CASSEROLE

Steps:

• Bring chicken broth to a boil in a saucepan. Add wild rice; cover and reduce heat to medium-low. Simmer for 35 minutes.
• Stir long grain rice into wild rice. Continue simmering until liquid is absorbed, stirring occasionally, about 25 more minutes.
• While the rice is cooking, heat olive oil in a large skillet over medium heat. Cook and stir mushrooms, onion, carrots, green pepper, and garlic until tender and browned, about 10 minutes.
• Mix white wine, soy sauce, dry mustard, and curry powder into the vegetables. Bring to a boil and reduce heat to low. Simmer until liquid is reduced, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ham, cream of mushroom soup, and cooked rice with the vegetables. Transfer the mixture to a large baking dish.
• Bake in the preheated oven until sauce is bubbly, about 30 minutes.

CHEESY HAM 'N' RICE SOUP

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add carrots; cook and stir for 1-2 minutes. In a large kettle or Dutch oven, combine the flour, salt and pepper. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; stir in cheese until melted. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water. Return to a boil. Sprinkle with almonds if desired.

SILKY AND CREAMY WILD RICE SOUP

Steps:

• Thoroughly rinse wild rice. In a saucepan bring to a boil wild rice, 1/2 teaspoon salt, and water. Reduce heat and simmer 30 to 45 minutes or until tender.
• Melt butter, add onions and celery. Cover and cook gently for 5 minutes until vegetables are tender (avoid browning vegetables). Stir in 2 teaspoons salt, pepper, and flour. Remove from heat and add milk, stirring until flour is well blended.
• Return to low heat. Cook, stirring constantly, until soup thickens. Add the cooked wild rice and simmer a few minutes to blend flavor. Serve hot, garnished with chopped chives.

CREAMY WILD RICE SOUP

Steps:

• Melt butter in 3-quart saucepan over medium-high heat. Cook celery, carrot, onion and bell pepper in butter about 4 minutes, stirring occasionally, until tender.
• Stir in flour and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
• Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil or soup may curdle).

CREAMY WILD RICE SOUP

Steps:

• In a large saucepan, bring water and salt to boil. Add rice. Reduce heat; cover and simmer for 45-60 minutes or until tender.
• Remove from heat. Let stand for 10 minutes; drain and set aside.
• In a soup kettle or Dutch oven, saute the onions, carrot, and walnuts in margarine 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 the ham, pepper, and wild rice. Cover and simmer for 5 minutes.
• Reduce heat. Add milk and heat through (but DO NOT boil!). Garnish with green onion strips if desired.