• Wild Rice Soup

    As I write this, it's about zero degrees outside with a windchill well below zero. If you've never experienced a northern climate winter, it's the kind of weather that runs a chill through your bones even if you're safely ensconced in a warm home. These days call for hot soup like no other.

    Prosciutto wrapped dates stuffed with chevre, a la Jen Sinkler.

    This recipe, adapted from the Lunds & Byerly's recipe hits the spot. As usual, I make a few adjustments like using whatever meat is around. Ham is best, but I had chicken leftover from making bone broth earlier in the week, so I used that. This recipe takes about an hour, and serves 2-4 depending on how hungry you are. The leftover soup, if there is any, is awesome. Ingredients
    • 6 tablespoons butter
    • 1 tablespoon minced onion
    • 1/2 cup flour
    • 3 cups chicken broth
    • 2 cups cooked wild rice
    • 1 cup finely grated carrots
    • ~2 cups chicken, turkey, or ham. adjust amount according to your carnivorosity.
    • 1 cup chopped slivered almonds
    • 1/2 teaspoon salt (use more if you don't use ham)
    • 1 cup half and half
    Directions Cook rice according to wild rice cooking directions first. This takes about an hour, so you can start on the soup in the last 10 minutes of the rice cooking. In a large saucepan, on medium heat, melt butter and saute onion until tender. Whisk in the flour until you have a consistent roux, and then add the broth.  Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.  Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes.  Blend in half and half; heat to serving temperature.

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