Vegetable Soup with Wild Rice, Ham, Cream
- 1 Tbsp. butter
- 1 c. diced ham
- 1/2 c. each of sliced leeks, diced carrots, diced celery, diced parsnips, diced mushrooms
- 1 clove garlic, minced
- 1/2 tsp. dried thyme
- 1/2 c. raw wild rice
- 6 c. chicken broth
- 1/4 c. whipping cream
- salt and freshly ground pepper
In a large saucepan over medium heat, melt butter. Stir in ham and saute until lightly browned, about 5 minutes. Stir in leeks, carrot, celery, parsnips, mushrooms, garlic, and thyme and saute for another 5-7 minutes, until vegetables are softening. Stir in rice, then broth, and bring to a boil. Turn heat to low and simmer, partially covered, until rice is tender, 45-50 minutes.
Stir in cream and season with salt and pepper.