2 Tablespoons unsalted butter (1/4 stick)
1 Onion (chopped)
4 oz. smoked ham (chopped)
2 Celery stalks (chopped)
1 Carrot (chopped)
1 1/2 cups wild rice
7 Cups chicken stock
1 Bay leaf
1/2 Cup whipping cream
Melt butter in large saucepan over medium heat. Add onion, ham, celery and carrot and sauté until vegetables begin to soften, about 10 minutes. Add rice and stir to coat. Add stock and bay leaf and simmer until rice is very tender, stirring occasionally. About 1 hour. Mix in cream. Puree 2 cups soup in blender. Return puree to soup in saucepan and bring to simmer. Season with salt and pepper. Can be made a day ahead and chilled. Bring to a simmer just before serving.
Served in the Minneapolis IDS Tower
OK... here it is! The best chili recipe you've ever eaten! This is a rich spicy chili with lot of flavor. It will warm you to the bone. Perfect for cold winter days! Angela just won the chili cook off in her office with this recipe!