This is one of those “tastes good, photographs badly” soups. I promise it really does taste good, though – but rice and ham don’t float in broth, and the broth is a kind of ordinary-looking brown, so it’s kind of meh-looking on the screen. Do not be put off!
It’s an old recipe I have from years ago and I have no idea where I got it.
Ham and Wild Rice Soup
1 cup wild rice
1 cup cooked ham, cubed
4 cups beef stock
2 smallish carrots, or perhaps one large one, sliced
1 small onion, diced
1/2 cup red wine
2 tbsp parsley
2 tbsp olive oil
1/2 cup milk or cream
Cook the rice as you normally would, and set it aside whenever it’s done.
Heat the olive oil in a big soup pot.
Add the carrots and saute over medium heat for 3 minutes.
Add in the onion and continue sauteeing for another 5 minutes.
Pour in the wine, then the stock, and turn down to a simmer.
Cover and simmer for 30 minutes.
Stir in the rice and ham and continue simmering for another 10 minutes.
Stir in the milk (or cream!) and parsley and bring back up to a simmer, because obviously the milk will have cooled it down.
When it’s hot enough to simmer, it’s hot enough to serve.
You might think, like I did, that maybe you don’t need to add the milk – that you should leave this a brothy soup and not a creamy one. I tasted it before and after, though, and I have to say, there is a certain winey sharpness to the flavour until you smooth it out with the milk. So take my advice on that one. Also, I realized when writing out the recipe that I used about half as much ham as I should have. Robbed of ham!