Creamy Wild Rice, Pecan and Ham Soup
4 cups water
1/2 teaspoon salt
1/3 cup uncooked wild rice
3 tablespoons green onions, chopped
1/4 cup carrots, shredded
1/4 cup pecans, chopped 6 tablespoons butter or margarine
1/3 cup all purpose flour
2 14.5-oz. cans chicken broth
1/2 cup fully cooked ham, diced
1/4 teaspoon pepper
1 cup half and half cream
In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for about 50 minutes or until tender. Remove from heat. Let stand for 10 minutes; drain and set aside.
In soup kettle or dutch oven, saute the onions, carrots and pecans in butter for 1 to 2 mnutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir until thickened. Reduce the heat. Add ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender. Reduce the heat. Add cream and heat thoroughly but do not boil.
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