Wild Rice SoupCreamy Wild Rice Soup
Elephant and Chick
I snagged this recipe after having it at a family member's home. It was just so... comfort-food-y. I couldn't get enough. It is great to use up that leftover ham from Thanksgiving or Easter. Below is my adaptation of the recipe.
1 box Mr. Ben's Wild Rice (prepared)
3 T. chopped green onions
1/2 cup shredded carrots
1/3 cup flour
2 cans chicken broth (14 oz. each)
1/2 cup diced ham (cooked)
1/4 tsp. pepper
1 cup half and half
In 6 tablespoons of butter, saute the green onions, shredded carrots, and pecans for two minutes. Stir in flour until blended (forming a roux). Gradually add cans of chicken broth and bring to a boil. Cook and stir for 2 minutes until thickened. Reduce heat.
Add ham, pepper, and wild rice. Cover and simmer 5 minutes. Reduce heat and add half and half. Heat, but do not boil.
Note: It also works to make the roux first and then add in the veggies (as long as you saute them first, separately). Can scale up by increasing the butter and four for the roux and then adding more chicken broth.