Print

Ham and Wild Rice Soup

Wild rice with ham is a great pairing in this soup. The creaminess comes from Hiland milk and cream, and extra flavor from the sherry.

Scale

Ingredients

Scale
  1. 2 cups chopped ham from 1 cooked Schwab’s Natural Hickory Ham
  2. 2 quarts chicken broth
  3. 1 carrot, peeled and chopped
  4. 1 celery stalk, chopped
  5. 1 small onion, chopped
  6. 1/2 cup wild rice, uncooked
  7. 1/4 teaspoon dried thyme leaves
  8. 2 tablespoons Hiland Unsalted Butter
  9. 2 tablespoons Shawnee Mills All-Purpose Flour
  10. 1 cup Hiland Whole Milk
  11. 8 ounce J-M mushrooms, sliced
  12. 2 tablespoons sherry wine (optional)
  13. 1 cup Hiland Half and Half
  14. Salt and freshly ground pepper, to taste
  1. Cut ham into pieces.
  2. In a large soup pot, place the ham, broth, carrot, celery and onion.
  3. Simmer covered for about an hour.
  4. Increase heat so broth is boiling, then add rice and dried thyme.
  5. Decrease heat to a simmer, cover and cook rice for 30 to 40 minutes or until tender.
  6. In a small saucepan, melt the butter over medium heat.
  7. Blend in the flour, stirring and cooking until lightly browned.
  8. Gradually add the milk, cooking until thickened, stirring often.
  9. Add the flour mixture and mushrooms to the soup, and simmer for five to 10 minutes.
  10. Add the sherry and half and half, and heat thoroughly. Season with salt and pepper to taste.

Find it online: https://www.miocoalition.com/recipes/ham-and-wild-rice-soup/