Ham and Wild Rice Soup

Ham and Wild Rice Soup: A Hearty Comfort in Every Spoonful

Ham and Wild Rice Soup is the kind of dish that warms your soul and fills your home with a comforting aroma. It’s a perfect way to savor leftover ham and transform it into a nourishing meal. This creamy and hearty soup combines the rich flavors of ham, earthy wild rice, and an array of vegetables, creating a delightful harmony that’s bound to become a family favorite. Join us as we stir up a pot of this soul-soothing goodness.

Ingredients:

  • 1 cup wild rice blend
  • 2 cups diced cooked ham (leftover ham works great)
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 2 cups water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried parsley
  • Salt and black pepper to taste
  • 1 cup half-and-half or heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Fresh parsley, for garnish (optional)

Instructions:

Prepare the Wild Rice:

  1. Rinse the wild rice under cold water until the water runs clear.
  2. In a large saucepan, combine the rinsed wild rice with 4 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender. Drain any excess water and set the cooked rice aside.

Start the Soup: 3. In a large soup pot or Dutch oven, melt the butter over medium heat.

  1. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables become tender and the onions are translucent, about 5-7 minutes.
  2. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Add the diced ham and cook for another 2-3 minutes to heat through.

Simmer the Soup: 7. Pour in the chicken or vegetable broth and water.

  1. Stir in the cooked wild rice, bay leaf, dried thyme, dried rosemary, dried parsley, salt, and black pepper.
  2. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes. This allows the flavors to meld together.

Thicken the Soup: 10. In a separate small saucepan, melt the butter over medium heat.

  1. Stir in the all-purpose flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the roux is golden brown.
  2. Gradually whisk in the half-and-half or heavy cream until the mixture is smooth and thickened.

Combine and Serve: 13. Remove the bay leaf from the soup.

  1. Slowly pour the cream mixture into the soup, stirring constantly to combine.
  2. Let the soup simmer for an additional 5-10 minutes to heat through and thicken slightly.
  3. Taste and adjust the seasoning with more salt and pepper if needed.
  4. Ladle the ham and wild rice soup into bowls, garnish with fresh parsley if desired, and serve hot.

Cook’s Notes:

  • If you prefer a creamier soup, you can puree a portion of it with an immersion blender before adding the cream mixture.
  • Customize your soup with additional vegetables like diced potatoes or green peas.
  • This soup reheats well, making it a perfect option for leftovers.
  • Don’t forget to remove the bay leaf before serving; it’s meant to infuse flavor, not be eaten.

Warm up your kitchen and your heart with a bowl of Ham and Wild Rice Soup. It’s a hearty, wholesome dish that’s perfect for chilly evenings or when you’re looking for a comforting meal. Enjoy!