Wild Rice Soup With Ham 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 SOUP WITH HAM

Steps:

• In large saucepan, melt butter; sauté onion until tender.
• Blend in flour; gradually add broth.
• Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
• Stir in rice, carrots, ham (or shredded chicken), almonds and salt; simmer about 5 minutes.
• Blend in half-and-half and sherry; heat to serving temperature.
• Garnish with snipped parsley or chives.

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.

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.

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.

CHEESY HAM AND RICE SOUP

Steps:

• In a 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.

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.