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.

WILD RICE SOUP WITH HAM

Steps:

• In a soup pot, melt butter and add the chopped onions and carrots. Saute until tender.
• Blend in flour and gradually add broth. Cook, constantly stirring until the mixture comes to a boil. Let it boil for 1 minute.
• Stir in the cooked rice, chopped ham, and salt. Simmer for 5 minutes.
• Blend in half and half, and if you choose, sherry(or white wine or white vinegar). Heat the soup again to serving temperature.
• Serve in bowls with crusty artisanal bread.

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

HAM AND WILD RICE SOUP

Steps:

• Melt the butter in a large pot over medium heat. When the butter has melted and starts to foam, add the onions, carrots and celery.
• Cook the vegetables gently for 5 minutes until the onions become translucent and start to soften, stir frequently.
• Add the garlic, sage and black pepper to the pot, cook for 1 minute, stirring frequently.
• Add the flour, stirring constantly until well incorporated. Cook the mixture for 2-3 minutes, stirring almost constantly to cook out the flour taste.
• Slowly add in the chicken broth while stirring until it is incorporated. Use a whisk to make it easier to dissolve the flour. If you don't have one, stir vigorously with a wooden spoon.
• Raise the heat to medium-high and bring the broth to a simmer (it will take about 5 minutes).
• Next, add the ham and let the soup come back to a simmer.
• Then, lower the heat to medium-low, half-cover the pot and continue simmering for 15 minutes, stir occasionally. Keep the soup at a simmer raise or lower the heat if necessary.
• Add the rice, half cover and continue cooking for 5 minutes. Stir often to make sure the rice is not sticking to the bottom of the pot.
• Take the pot off the heat and add the half and half, stir to combine.
• Return the pot to low heat and warm through, do not let the soup come to a simmer or boil.
• Taste and add salt, if needed. As a reference we did not add extra to ours.

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.

ELEGANT WILD RICE SOUP

Steps:

• In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
• In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend the half and half into the soup just before serving.

CLASSIC CREAMY WILD RICE SOUP

Steps:

• Cook wild rice in 1 1/4 cups of the water as directed on package.
• In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
• Stir in flour, salt and pepper. Stir in wild rice, remaining 1/2 cup water and the broth. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
• Stir in remaining ingredients. Heat just until hot (do not boil).

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.

CREAMY WILD RICE SOUP

Steps:

• In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately. , In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil, cook and stir for 2 minutes, stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

WILD RICE SOUP V

Steps:

• In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
• Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
• Stir in vermouth and simmer 30 minutes more. Serve.

CREAM OF WILD RICE SOUP

Steps:

• Prepare the wild rice as directed on package.
• In a 4 to 5 quart soup kettle, saute the onion, celery, carrots, ham and canadian bacon in the butter for about 3-5 minutes, or until vegetables have softened slightly.
• Sift in the flour, a little bit at a time, stirring and cooking until the flour is blended in well, but do not let it brown.
• Slowly, add the chicken broth, stirring until all the flour/butter/vegetable mixture is blended well.
• Add the wild rice.
• Adjust seasonings as desired.
• Heat thoroughly.
• Add the cream and reheat gently, but do not boil.