Recipe by ~Nimz~
This is a great soup for those cold winter nights. Makes a lot but you can half the recipe easily.
Top Review by mama smurf
This was a delicious recipe! I cut the recipe in half and added a small minced clove of garlic (I love that garlic) and followed the recipe the rest of the way. Put it in some containers and we went down to the ocean and sat at our favorite place and had the soup with some garlic bread I had heated and put in foil...have some left for todays lunch so we will enjoy it again. Thank you and I will be making this again. Made for Zaar Chef Alphabet Soup Game 2009.
- 3 cups cooked wild rice
- 1 large onion, finely diced
- 1 carrot, finely diced
- 1 celery rib, finely diced
- 1 cup finely diced smoked ham
- 1⁄2 cup finely diced Canadian bacon
- 1⁄2 cup butter
- 1 cup flour
- 8 cups chicken broth
- white pepper
- 1 cup light cream or 1 cup half-and-half
Directions See How It's Made
- 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.