My darling friend Amber posted this great recipe and I decided to try it out. It is a solid hit at our house. Everyone went for second helpings. So Enjoy. Thanks Amb!
WILD RICE SOUPMakes 8 servings
3 cups water, or more
3/4 cup uncooked wild rice rinsed
1/2 cup chopped onions
3 garlic cloves, minced
1/4 cup butter or margarine
1/2 cup flour
4 cups water
4 chicken-flavored bouillon cubes
1 1/2 cups chopped, peeled potatoes (I leave the peel on mine)
1/2 cup chopped carrots
1/2 tsp. dried thyme
1/2 tsp. nutmeg
1 bay leaf
15 oz. can whole-kernel corn, undrained
2 cups half-and-half
3 cups (1 lb.) cubed ham, fully cubed ham
2 Tbsp. parsley
1. In a medium-sized saucepan, combine 3 cups water and wild rice. Bring to a boil. Reduce heat, cover, and simmer 35-40 minutes, or until tender. Check after 20 minutes, and again after 30 minutes, to make sure the rice isn't cooking dry and scorching. Add more water if needed.
2. In a large saucepan, cook onions and garlic in butter until crisp-tender. Stir in flour. Cook one minute, stirring constantly.
3. Gradually stir in 4 cups water and bouillon cubes into onion and garlic. Add potatoes, carrots, thyme, nutmeg, pepper, and bay leaf.
4. Bring vegetable mixture to a boil. Reduce heat, cover, and simmer 15-30 minutes.
5. Add corn to vegetables. Cover and simmer for an additional 10 minutes.
6. Stir in half-and-half, ham, cooked wild rice, and parsley. Cook until heated through.
7. Remove bay leaf and serve.
Just a little shout out to Grandma Lori-
Isn't she a great little card maker! I didn't even help her with the happy birthday part (other than the handwriting)-but it looks just like a little greeting card with the buttons and flower! Nice composition Sam!
