Prep 30 mins
Cook 30 mins
We serve this soup on Christmas eve when food is supposed to be rich and filling. It's great anytime of year, though! I personally recommend using MN wild rice. It adds the rich nuttiness that makes this soup a winner.
- 3 cups cooked wild rice
- 2 cups cubed cooked chicken or 2 cups turkey
- 1 cup cubed cooked ham
- 1 cup shredded carrot
- 1 cup sliced celery
- 1 quart half-and-half
- 1 cup chicken broth
- 1⁄4 cup sherry wine or 1⁄4 cup chicken broth
- 1 medium onion, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup flour
- 1⁄4 cup water
- In a deep, heavy-bottom pot, combine all ingredients except flour and water.
- Cook over medium heat, stirring occasionally, until heated through (20 min).
- In small bowl whisk together flour and water.
- Add slowly into hot soup, stirring constantly to avoid lumps.
- Continue cooking, stirring occasionally, until thickened (5-10 minutes).
This is an AWESOME soup ~ I used the turkey carcass from Thanksgiving to make the broth and got about 3 cups of shredded turkey off of it. I then added the other ingredients (except the ham - personal preference) and cooked for 1 hour. Added potato starch instead of flour as the thickener ~ this was a very flavorful soup, the mouthwatering aroma filled the house. I used Lundberg Organic Wild Rice. WONDERFUL! Thanks tmkrueger ~ I've been wanting to make this recipe for a while, and ZAAR COOKBOOK TAG was the event! November 2009