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Netherlands Plaza's wild rice soup




Source of Recipe


Courier Journal


Recipe Introduction


Hilton Cincinnati.

Chop the vegetables very small in this quickly made soup, so they have time to cook through.


List of Ingredients




¼ pound finely chopped bacon
½ onion, minced
1 rib celery, minced
1 carrot, peeled and minced
¼ cup all-purpose flour
1 quart (4 cups) chicken broth
1 pint (2 cups) heavy whipping cream or half-and-half
2 cups cooked wild rice
4 thin slices of ham, diced
Salt and pepper to taste
1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional

Recipe



In a soup pot, sauté the bacon over medium-high heat until half done. Then add onions, celery and carrots; cook and stir about 5 minutes. Add flour and mix well. Add stock and cream. Bring to a simmer, and cook, covered, about 20 minutes. Mixture should thicken a little. Stir to prevent flour from forming lumps.

Add wild rice and ham; season to taste with salt and pepper. Adjust consistency, if too thick, by thinning with more chicken broth, or if too thin, by thickening with cornstarch-and-water mixture.

Serves 6 to 8.