Best Wild Rice Soup Ever

My husband LOVES this soup! I used to make only 6 servings, but now I always make 12 and it still usually only lasts an extra day! Take some time with this recipe – it’s worth it! I serve this hearty soup in bread bowls with a salad on the side.

Step: 1

Melt the butter in a large pot, and saute the onion and garlic. Gradually blend in the flour. Cook and stir until onion is tender and flour is golden brown. Whisk in broth, bring to a boil, and simmer 5 minutes. Stir in ham, carrots, and almonds. Season with salt and pepper, cover, and simmer 45 minutes, stirring occasionally.

Step: 2

Mix rice, half-and-half, and sherry into the soup, and continue cooking 30 minutes. Stir in parsley and chives, and cook another 30 minutes, until rice is tender.

Per Serving: 304 calories; protein 7.1g; carbohydrates 23.4g; fat 20.9g; cholesterol 49.6mg; sodium 428.6mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.