Kenny loves soups in the winter, actually he likes them year around. I just don’t, I think soups are for cold winter days like today. This soup is one I thought up trying to make use of leftover ham. In the past few years we stopped purchasing sliced ham from the deli because it is most often processed, and we starting buying whole hams. Since there are just usually the two of us, we often get tired of ham before we can possible eat it all. Hope you enjoy!
1/2 cup chopped onion
1/4 cup butter, cubed
2 garlic cloves, minced
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
1-1/2 cups cubed peeled potatoes
1/2 cup chopped carrot
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
3 cups cooked wild rice
2-1/2 cups cubed Ham
2 cups half-and-half cream
Minced fresh parsley
In a Dutch oven, over medium heat, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream; heat through (do not boil). Discard bay leaf. Garnish with parsley.
Tags: bay leaf, carrots, chicken broth, Garlic, half an half, ham, nutmeg, onion, parsley, Potatoes, thyme, wild rice