I am so pleased to feature this soup from Midwest Elle (Original post here). It sounds so good. My mom used to make a similar soup, but that recipe is lost with the missing recipe, like so many dishes I remember fondly from my childhood. She is a delight on Twitter, so if you aren’t following her, go do that now; the soup can wait. Her blog is great too. There is no picture, but if you close your eyes, you can let your tummy do the imagining.
We all have choice meals that mom makes. The meals we begged to be served when coming home for college and declare you never want to look at another buffet line ever again.Or after having a baby and it hurts to stand and cook for any length of time beyond making a pop-tart. Or during times of stress and hardship when all you need is a comforting hug from your mom to know everything will be okay. Nothing compares to moms cooking.
My mom’s wild rice soup is one these precious meals for me. During my sophomore year in college I brought back 3 large soup jars of this amazing soup after Christmas and hid them in my mini-fridge so that my roommates wouldn’t eat them. This is soup is most definitely within the top 10 of my favorite foods. So if you plan on serving ham for Christmas dinner and need a super yummy recipe to use with the left-overs, look no further. You NEED to make this wild rice soup!
Wild Rice Soup
2 Tbs Butter
1 Tbs Minced Onion
1/4 C Flour
4 C Chicken Broth
2 C Cooked Wild Rice*
1/2 tsp Salt
1 C Half & Half
1/3 C Minced Ham
- Saute onion in butter until tender (about 10 minutes).
- Blend in flour and gradually add broth.
- Cook until thickened.
- Stir in rice, salt, ham and carrots and simmer about 5 minutes.
- Blend in half & half and heat to serving temperature.
*To prepare rice: measure 3/4 cup of dry wild rice. Bring water to a boil and add a small amount of oil. Simmer until rice is tender, about 30-45 minutes. Drain – the rice does not absorb much water.