WILD RICE SOUP
about 6
This is a good recipe for using that leftover ham. To make this really easy on yourself use fully cooked frozen wild rice from the market. I like “Canoe Wild Rice” a Canadian product- with no additives.
32 ounces low sodium beef broth
1 cup diced ham or cooked chicken
1/2 cup small diced carrots
1/2 cup small diced red onion
1/2 cup red wine
2 T chopped parsley
2 T olive oil
1/2 cup heavy cream
salt and pepper to taste
Heat the olive oil in a large soup pot on medium heat. Add the chopped carrots and saute for a few minutes. Add the onions and again saute for a few minutes more- frequently stirring.
Add the stock and wine and reduce to a low simmer and cover and cook for about 30 minutes until the veggies are very soft. Add the rice and ham and simmer for 5-10 minutes. Add the cream and adjust for salt and pepper. Warm through. Sprinkle the parsley in right before serving.
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*Check out “Wild Rice Basics” in the veggie section of this website. back to home