Saturday, January 27, 2007

Northwood Wild Rice Soup

This soup does a wonderful job of cleaning out my refrigerator. That's all the introduction it needs!


3 cups of cooked wild rice

2 cups of cooked chicken, cubed

1 cup cooked ham, cubed

2 carrots, shredded

2 stalks of celery, sliced

4 cups of Half & Half

1 1/2 cup chicken broth

1 onion, chopped

1/4 cup flour (if necessary)

3 tsbp melted butter (if necessary)

salt and pepper, to taste

Combine all ingredients (minus flour and butter) in a large stock pot over medium high heat. Cook approximately 20 minutes, or until vegetables are tender.

(Optional - I cooked the soup long enough so it was thick enough.) Before service, stir together flour and melted butter and pour into soup to thicken as desired. Stir well before service.

All you need is a slice of crusty, hearty 9-grain or wheat bread. Keep the white starchy stuff away!

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