I've posted this before but it is worth posting again for anyone that might have missed it.
Soak 1 cup of dried mushrooms in hot water for about 20 minutes. Drain them and reserve the liquid.
Cook the wild rice. I wanted 4 cups of cooked rice so I measured out 2 cups of wild rice and 2 teaspoons of salt. Add 6 cups of water. Bring this to a boil and then turn it down and let it simmer for 30 minutes. The rice will pop open when it is done. You could make this recipe with barley or regular rice but there is nothing that compares to the earthy taste of wild rice.
Dice 1 large onion.
Dice 6 stalks of celery.
Dice 4 or 5 large carrots.
Dice the dried mushrooms. Strain any sediment from the mushroom juice.
Dice 6 large fresh mushrooms.
Melt about 4 tablespoons of butter in a heavy large pot. Homemade butter!!! Just kidding though I am totally diggin' having my homemade butter.
Add all of the diced vegetables. Stir and saute' for a few minutes.
Dice up 2 cups of ham.
Add some salt and pepper to the vegetables.
Add 4 bay leaves.
Add 1 teaspoon of turmeric.
Sprinkle in 1/4 cup of chicken bouillon.
Add the ham.
I added the rice too soon.
Before you add the rice, stir in 5 tablespoons of flour and stir it for 2 minutes.
Now add the cooked rice and any extra water left in the rice pot. The rice doesn't have to be cooked the whole way because it will continue to cook in the soup.
Add 2 quarts of chicken stock. I made my own stock so it was not salty. If you are adding store bought you will have to taste for seasoning since it has salt in it.
Add 2 containers of Knorr condensed chicken stock. This gives the soup a deeper flavor.
Add 1/2 cup of diced fresh parsley.
Bring this to a slight boil and then let it simmer for a while until it starts to thicken.
Add 1 1/2 cups of whole milk or 1 cup of half and half or cream. It depends on how rich you want it to be. I used 1/2 cup of half and half and 1 cup of whole milk.
I will be posting the rolls I served with the soup tomorrow.