Ham and Wild Rice Soup Recipe

  • 2 cups cooked, cubed ham
  • 1/3 cup uncooked wild rice
  • 1 cup white rice, cooked and drained
  • 1 tablespoon vegetable oil
  • 1 quart water
  • 1 onion, chopped (medium)
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped (medium)
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups half and half
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon Salt
In a medium saucepan, combine wild rice, oil, and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile in a dutch oven, cook onion, celery, and carrot in butter until almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat; stir in cream, rosemary, salt, white rice, and ham. Simmer, uncovered, for about 20 minutes or until rice is tender.
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