Michigan Wild Rice Soup

 

Minnesota has been on my mind, with all the unrest going on there.    So, I thought I would make a quintessential Minnesota food - wild rice soup.    I really like the version from Byerly's that uses ham instead of the usual chicken.    I decided I wanted to boost the veggies in my version.  Michigan also is home to native wild rice, so I will name my soup after my home state, that just turned 189 years old this week.   Here it goes:

Michigan Wild Rice Soup

serves 6 

2 T. butter
1 onion, diced
1/2 c diced green pepper
1/2 c diced red pepper
1 carrot, peeled and diced
1 c  button mushrooms, halved
1 c diced ham
4 c chicken stock
3 c cooked wild rice
1/2 c slivered almonds
1 12 oz. can evaporated milk
3 T. dry sherry
6 T. snipped fresh chives

salt and pepper, to taste

In a dutch oven, heat butter and onions, stirring until onions are translucent.   Add peppers, carrot and mushrooms and saute until soft. Add ham, stock, wild rice and almonds and simmer for about 20 minutes.   Add evaporated milk and sherry.   Adjust seasonings.    Serve sprinkled with chives.