Wild Rice Ham 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.

WILD RICE AND HAM CHOWDER

Steps:

• In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.

WILD RICE HAM SOUP

Steps:

• Saute onion in butter in a large pot till tender. Whisk in flour and cook for 1 minute.
• Add chicken broth and rice mix, including seasoning packet. Simmer for 15 minutes, stirring occasionally, till rice is tender.
• Add carrots, ham, milk, and cream. Heat through. Add salt and pepper to taste.
• Garnish with sliced almonds.

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.

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.

WILD RICE SOUP

Steps:

• In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

WILD RICE AND HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook rice according to directions on package, spread over bottom of greased 13 x 9 2 inch baking dish.
• Layer broccoli over rice. Sprinkle ham over broccoli, then cover with cheddar cheese.
• Combine soup, mayonnaise and mustard, spread over casserole.
• Sprinkle with Parmesan cheese.
• Bake 45 minutes.

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.