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Creamy Ham and Wild Rice Soup combines smoky cooked ham, wild rice, and a variety of vegetables in a creamy, cheesy broth. Make it with ham leftovers or a cooked smoked shoulder.
3 tablespoons extra virgin olive oil
1 pound uncooked wild rice blend (we used this Lundberg brand variety)
2 1/2 cup carrots, diced (about 3–4 medium carrots)
2 cups yellow onion, diced (about 2 small to medium onions, or one large)
1 cup celery, diced (about 2–3 stalks)
1 tablespoon fresh garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dry thyme
2 bay leaves
2 quarts ham or vegetable stock
3 cups half & half cream (or light cream if available)
4 tablespoons butter
4 tablespoons all-purpose flour
4 ounces sharp white cheddar cheese, shredded
4 ounces white American cheese, cubed
3–4 cups cubed leftover ham (about 1–1 1/4 pounds)
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This recipe can easily be cut in half for fewer servings. Simply cut each ingredient in half.
Find it online: https://www.afamilyfeast.com/creamy-ham-and-wild-rice-soup/