Mushroom, Ham And Wild Rice Soup Recipe

INGREDIENTS:

• 4 tablespoons butter or oil or combination (butter tastes better)
• 1 yellow onion, chopped
• 2 carrots, diced
• 3 stalks celery, diced
• 6 ounces mushrooms, brushed clean and chopped
• 2 cloves garlic, minced
• ⅓ cup all-purpose flour
• 6 cups chicken broth
• ½ cup dry white wine (optional)
• 1 teaspoon chicken bouillon granules or cube
• ½ teaspoon ground mustard powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup uncooked wild rice
• 1½ teaspoons fresh chopped thyme
• 2 cups leftover diced smoked ham (or diced cooked chicken)
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS:

1. Heat the butter in a soup pot over medium-high heat and cook the onion, carrot and celery until softened, about 10 minutes. Add the mushrooms and garlic and cook for another 5 minutes. Sprinkle the flour over the mixture and stir to combine, cooking for another 2 minutes.
2. Pour in the broth and wine and stir in the rice, thyme, ground mustard, salt and pepper. Bring to a boil, reduce the heat to medium-low, cover and simmer for 30 minutes.
3. Add the ham, cover and simmer for another 15 minutes or until the rice is tender.
4. Stir in the cream and parsley and heat through. Add salt and pepper to taste.
5. Serve immediately.

Notes:
Leftover soup will become thick as the rice expands. If it's too thick simply dilute with a little broth.


Source: The Daring Gourmet