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Wild rice soup with ham |
Wow, can you believe it? I am back! Is anyone still out there? I inadvertently let my domain expire and it took me a bit of time to figure out how to get it back. I have been cooking and will post new recipes as I soon as I can. I have got some good ones to share...stay tuned for Risotto with pancetta, roasted squash and sage. In the meantime here is a good use for your holiday left overs.
Byerly's and Lunds is my very favorite Grocery Store, I often joke that they are reason enough to move back home to the Twin Cities. At Byerly's they make a mean
Wild Rice Soup with Ham, they say it is their #1 most popular recipe and I know why. So will you after you taste this. So next time you have left over ham, surprise everyone with a rocking meal, they won't even know it is leftovers. I actually use all of my left over ham and make a big batch and freeze it for a quick meal later.
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My Mom taught me how to make the best bone in ham.. |
Wild Rice Soup with Ham adapted from
Byerly's and Lunds
Ingredients:
- 6 Tablespoons Butter
- 1 Tablespoon minced onion
- 1/2 Cup flour
- 3 cups chicken broth or Liquid Gold
- 2 Cups Cooked Minnesota Wild Rice
- 1/3 Cup Diced Ham
- 1/2 Cup Shredded Carrots
- 1/2 Teaspoon Salt
- 1 Cup Half and Half
- 2 Tablespoons Sherry (optional)
- 3 Tablespoons Chopped Slivered Almonds (optional)
- 2 Tablespoons Chopped Fresh Parsley
- 2 Tablespoons Chopped Fresh Chives
Directions:
- In large saucepan, melt margarine; saute 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, almonds and salt; simmer about 5 minutes.
- Blend in half and half and sherry; heat to serving temperature.
- Toast almonds, stir in soup or serve as garnish
- Garnish with snipped parsley or chives.
This soup reminds me of home. When ever I want to feel my Minnesota roots, I cook up a batch of this timeless classic. Enjoy!