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