A hearty wild rice soup made with chicken and ham.
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3 tablespoons Land O Lakes® Butter melted
2 medium carrots, shredded
2 ribs (1 cup) celery, sliced 1/2-inch
1 small (1/2 cup) onion, chopped
1/4 cup all-purpose flour
4 cups (1 quart) Land O Lakes® Half & Half
1 cup chicken broth
1/4 cup sherry or chicken broth
3 cups cooked wild rice
2 cups cooked chicken or turkey, cubed 1-inch
8 ounces (1 cup) cooked ham, cubed 1/2-inch
1/2 teaspoon salt
1/4 teaspoon pepper
Melt butter in 6-quart saucepan until sizzling; add carrots, celery, and onion. Cook over medium heat, stirring occasionally, until onion and celery is softened. Stir in flour; cook 1 minute or until bubbly. Add broth, sherry, and half & half. Stir until smooth. Add all remaining ingredients. Cook, stirring occasionally, 15-20 minutes or until heated through.
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This is such a delicious soup, my husband absolutely loves it! It is hearty enough to be a meal on its own. Sometimes I use whole milk instead of half and half to lighten it up, but it is not the same.
This recipe is very good! I often make a double batch of wild rice and then freeze the other half to make another batch of soup at another date. It is very delicious and a hearty soup for winter.