Ham and Wild Rice Soup
Wild rice with ham is a great pairing in this soup. The creaminess comes from Hiland milk and cream, and extra flavor from the sherry.
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Ingredients
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- 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 ounce J-M mushrooms, sliced
- 2 tablespoons sherry wine (optional)
- 1 cup Hiland Half and Half
- Salt and freshly ground pepper, to taste
- Cut ham into pieces.
- In a large soup pot, place the ham, broth, carrot, celery and onion.
- Simmer covered for about an hour.
- Increase heat so broth is boiling, then add rice and dried thyme.
- Decrease heat to a simmer, cover and cook rice for 30 to 40 minutes or until tender.
- In a small saucepan, melt the butter over medium heat.
- Blend in the flour, stirring and cooking until lightly browned.
- Gradually add the milk, cooking until thickened, stirring often.
- Add the flour mixture and mushrooms to the soup, and simmer for five to 10 minutes.
- Add the sherry and half and half, and heat thoroughly. Season with salt and pepper to taste.