Italian Cream Cake

Northwoods Soup

This hearty, creamy soup is a family favorite. It is a great way to use left over ham and turkey or chicken. I use kitchen scissors to cut the ham and chicken into small cubes. Make sure to use a heavy pan to avoid scortching. 

Ingredients:

3 tablespoons butter, melted 

2 medium carrots, shredded, about 1 1/2 cups

1 cup chopped celery

1/2 cup chopped onion

1/4 cup all-purpose flour

1 quart half and half (do not use milk or cream)

1 cup chicken broth (I use Swanson's in the box with sodium)

1/4 cup sherry or chicken broth

1 box Uncle Ben's Quick Cook Wild Rice, cooked according to directions with seasoning packet

2 cups cubed chicken or turkey

1 cup cubed ham

1/2 tsp salt

1/4 tsp pepper

Melt butter in a 6 quart saucepan until sizzling but not brown, add carrots, celery and onion. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened. You are basically steaming them until tender. Stir in flour (I mix it with a cup of the chicken broth from the recipe before adding so it doesn't clump when added to the hot vegetables. Use a whisk to quickly blend). Cook until it starts to bubble and slightly thicken. Add the rest of the liquids, including the half and half. Stir until smooth. Add the chicken and ham. Cook over medium-low heat, stiring occasionally, about 20 minutes until thoroughly heated.