Once again, I have been a very bad blogger, but this time it's not my fault! With the start of another school year I have been busier than ever at work, leaving me no time to cook. The best stress reliever that I have found is cooking, especially dishes that remind me of home. While this soup is perfect during the cooler months, it is also great to make ahead and eat all week. I'm convinced that it is even better the next day!
Wild Rice Soup
1/2 white onion, diced
2 stalks celery, diced
2 carrots, diced
4 slices thick cut bacon, diced
2 cloves garlic, minced
1 cup chopped cremini mushrooms
1 cup cubed ham
4 oz wild rice
1- 10 oz can cream of mushroom soup
1-10 oz can cream of celery soup
2 1/2 cup water
2 1/2 cup milk (I use skim)
1 bay leaf
salt and pepper
In a large pot cook bacon until crisp and drain most of the grease, leaving about 2 tbsp in pot. Saute onions, celery and carrots until onions are translucent. Add garlic, mushrooms and bay leaf and saute until mushrooms are tender. Season with salt and pepper.
Add wild rice and cook for 2 minutes. Add cream of mushroom, cream of celery, water and milk and stir to combine. Add ham and bring soup up to a boil. reduce to low and simmer with lid on for 1 hour or until rice is tender. Turn off heat and let sit for 45 minutes.
