Soothing Lemon Ginger Ham And Wild Rice Soup Food

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.

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.

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.

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.

SOOTHING LEMON GINGER HAM AND WILD RICE SOUP

Steps:

• Heat the olive oil in a pot on high heat. Add the onion, celery, garlic, and a pinch each of salt and pepper. Saute the veggies until softened. Add the flour and cook, stirring, 1 minute.
• Add the chicken stock, scraping any browned bits from the bottom of the pot. Add the ginger, lemon zest, ham, and wild rice. Cover pot, reduce heat to low, and simmer 1 hour.
• Add the cream with another pinch of salt, and cook, uncovered, another 30 minutes to thicken just a bit and blend flavors. Taste for seasoning, and add more salt as necessary. Serve with chopped chives sprinkled on top.

LEMON CHICKEN & WILD RICE SOUP

Steps:

• In a large pot or Dutch oven melt 2 Tbs of butter and sauté the garlic about 1 minute. Add onions and continue cooking until translucent.
• Add carrots, celery and remaining butter to the pot and continue sautéing for 2 to 3 minutes.
• Add chicken stock, bay leaves, ginger, thyme salt and pepper and bring to a boil. Simmer uncovered for 10 minutes. Then cover and simmer for 30 minutes.
• In a bowl add lemon juice and egg yokes and wisk together. Then temper the eggs and lemon juice mixture by slowly adding 2 to 3 ladles of the hot soup in to the bowl stirring constantly. .
• Slowly add the egg and lemon juice mixture to the pot stirring constantly. Add the chicken, kale, lemon zest and green onion. Continue cooking for another 10 minutes.
• Ladle in to bowls and top with a sprinkle of parmesan cheese to taste .