Wild Rice Soup with Ham

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.

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!