Creamy Ham and Wild Rice Soup
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
Ingredients:
- 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
Cooking Directions:
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.
Enjoy!
Miss
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