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    Source of Recipe

    St Paul Pioneer Press - November 23, 2003

    List of Ingredients

    ½ cup wild rice, rinsed (see cook’s note)
    ¾ cup minced ham
    ¾ cup shredded carrots
    ½ cup minced onion
    10 cups water, divided
    ½ cup plus 2 Tablespoons chicken base (this doesn’t work quite right for me I plan on using one teaspoon for each cup of water in the soup ( 8 TEASPOONS) next time – See Jen’s Notes)
    1-3/4 teaspoons salt
    1-3/4 teaspoons white pepper
    3 cups half-and half
    1 cup butter
    1 cup flour
    ½ cup toasted slivered almonds


    To cook wild rice: In a saucepan, combine rice and 2 cups water. Bring to a boil. Reduce heat. Simmer for 45 to 60 minutes or until most of the rice has cracked. Drain off the excess water. Set aside.
    To make Stock: In stockpot, sauté ham, carrots and onion until tender. Add 8 cups water. Whisk in chicken base. Stir in salt and pepper. Bring to a boil. Reduce heat to simmer.
    To finish soup: In small saucepan, melt butter. Gradually stir in flour to form roux. Cook, stirring, until slightly golden. Whisk into large pot of chicken stock, stirring until combined. Return to a boil, stirring frequently. Reduce heat to simmer. Stir in cooked rice and almonds. Add half-and-half. Cook until heated through. Serve.
    Cook’s note: For a dense soup double amount of wild rice. Combine 1 cup of rice with 4 cups water, them follow directions above for cooking.
    Jen’s Notes: There is something not quite right with the recipe in regards to the chicken base. Trust me the recipe does not mean add ½ cup of straight chicken base!! This last time I mixed the base according to the package directions for ½ cup of base. It was a bit weak. I will try again using a bit more. Jen comments are mine and not part of the recipe as it appeared in the newspaper. It is a very good soup, I am just having a bit of trouble perfecting the chicken base.




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