Northwoods Wild Rice Soup is a creamy blend of wild rice, chunks of chicken and ham, veggies and a delicious splash of sherry.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Soup
Keyword: Chicken, cream, ham, sherry, wild rice
Servings: 8
Author: Treasury of Country Recipes by Land O Lakes
Ingredients
1tbsp.olive oil
1small onionchopped
1cupfinely shredded carrotif you buy shredded carrot, which is more coarsely grated, saute it a little longer
1cupsliced celeryabout 1/4" thick
5cup(1 qt. plus 1 cup half & half)
2cupchicken broth
1/4cupSherry or Marsala wine
3cupcooked wild rice
2cupcooked chickencubed (I used rotisserie chicken)
1cupcooked hamcubed
1tsp.salt
1/2tsp.ground black pepper
1/4cupflour
3tbsp.buttermelted
toasted slivered almondsoptional
additional Sherry or Marsala for drizzlingoptional
Instructions
Add oil to Dutch oven and saute onion, shredded carrot and celery for a few minutes, or until softened. If necessary, cover and simmer for a few minutes so the veggies can soften without browning.
Add half & half, broth, sherry, cooked wild rice, chicken, ham, salt & pepper. Simmer for 15-20 minutes to meld flavors.
In small bowl, stir together flour and melted butter. Stir into hot soup. Continue cooking, stirring occasionally, until thickened (5-10 minutes.) If desired, top with toasted almonds and an additional drizzle of Sherry or Marsala. Enjoy!