It’s Spring! It’s Spring! I’m so ready for winter to be over! Although Wyoming doesn’t really abide by the four seasons, mostly it could snow any day of the year. No kidding, the first year I lived in Wyoming it snowed on the Fourth of July! It wasn’t much fun shooting firecrackers in the snow. I think the boys lit a sparkler and then we hurried back in the house.
Sometimes I wonder if y’all get tired of me talking about the weather, but it plays such a huge part in life on a ranch. We watch The Weather Channel a lot. Can you name all of the meteorologists from The Weather Channel? I can, but is that something to brag about? I’m not sure. When everyone else is tweeting about what a mistake The Bachelor made, maybe I could tweet about the hideous dress the lady meteorologist was wearing this morning or if I hear her talk about the soggy bun analogy one more time… Maybe not.
A snow storm came through on Monday, I guess sending winter out with a bang. We didn’t have any accumulation but the wind was cold! Which makes me want a big bowl of soup while sitting by the wood fire. So here we are, it is the first week of spring and I’m craving soup. This soup was a special request from a friend of mine and I’m glad she asked for it because I loved it. It was actually pretty quick to make too and tasted like I had been cooking all day!
I found quick cooking wild rice, and I had it all together in less than an hour. Who knew there was such a thing as quick cooking wild rice? Well I will make it more often, since it doesn’t take an hour! I really love the texture wild rice adds to soups. If you are looking for comfort food this is definitely filling and delicious and the whole family loved it. A great way to use up leftover ham too. With Easter just around the corner, everyone is surely to have some leftover ham!
Creamy Ham and Wild Rice Soup
- 2 tablespoons olive oil
- 1 clove garlic, grated
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 3 cups chicken broth
- 1 1/2 cups half and half
- 2 teaspoons cornstarch
- 1 teaspoon coarse salt
- 2 cups cooked ham, chopped into bite size chunks
- 3 cups cooked wild rice
In a large pot or Dutch oven, add olive oil and heat over medium-high heat. Add garlic, onion, celery and carrot. Cook for about 5 minutes, stirring often until vegetables have softened. Add chicken broth. Stir cornstarch into half and half and whisk into chicken broth. Add ham and wild rice. Lower heat to a simmer and cook for 15 to 20 minutes, stirring occasionally until soup is thickened and hot.
Serve with crackers or crusty bread.