North Woods Wild Rice Soup

North Woods Wild Rice Soup is one of my all time favorite recipes. When the soup is simmering, the entire house is filled with its aroma. This is a hearty thick soup that makes a full meal after a day of sledding or skiing.

This soup is easy to make and is better the longer it simmers. In fact, I think it is better the second day. I will often prepare it the day before I want to serve it and reheat it the second day. It has more body and flavor after it has time to sit.

When choosing a pot to cook this soup in, it is important to use a pot that has a thick bottom and will transfer heat evenly. Since half and half is part of its base, it will easily scorch in a thin bottomed pot. This soup can also be heated in a crock pot if it is stirred frequently.

As with all recipes I use, I like to have versatility to change things up. This soup can be modified by changing the type of wild rice you use. Experiment with different flavors of rice. I prefer to use Uncle Ben's rice as they tend to keep their texture and not get soggy better than other brands I have used.

I enjoy serving this soup with hot fresh dinner rolls.

Ingredients

• 3 Cups cooked wild rice
• 2 Cups 1" square cooked turkey or chicken
• 1 Cup 1" square cubed ham or turkey ham
• 1 Cup shredded carrots
• 1 Cup sliced celery
• 1 Quart half and half
• 1 Cup chicken broth
• 1/2 Cup cooking sherry
• 1 Medium onion, chopped
• 1/2 Teaspoon salt
• 1/4 Teaspoon pepper
• 1/4 Cup flour
• 3 Tablespoons butter

Directions

1. Sauté carrots, onion, and celery in butter until tender.
2. Combine the rest of the ingredients except flour and butter.
3. Cook over medium heat, stirring occasionally until heated thoroughly, approximately 15-20 minutes.
4. Over low heat melt butter in a small saucepan.
5. Add flour until thickened, simmer for 2-3 minutes, add gradually to thicken soup. Use a whisk to prevent lumping.
6. Simmer an additional 30-45 minutes. Soup will thicken as it simmers.