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This is a great way to use leftovers from Sunday dinner. It’s an outstanding soup, so good that you’ll want to serve it often to your family and fancy enough to serve to guests. It’s easy to make.

You can use either chicken, turkey, or ham for this recipe.  (The picture at the right shows chicken.)  All of them are good.

If you have leftover bread, the salad works well. If it’s not yet stale, toast it.

1 cup uncooked wild rice
1 large sweet onion, chopped
4 ounces fresh mushrooms, chopped or the equivalent in dry mushrooms
1 large carrot, finely diced
2 tablespoons butter
3 tablespoons cornstarch
2 14.5 ounce cans of chicken broth
2 cups cooked ham or chicken, diced
1/2 teaspoon thyme (if you use chicken)
1/2 teaspoon salt or to taste (salt will vary depending on broth used)
2 teaspoons granulated sugar
1 cup heavy cream
parsley for garnish


Wash the wild rice, place it in a saucepan, cover it with water and simmer it on very low heat until the rice is tender but not mushy, about 45

Sauté the chopped onion, mushrooms, and carrot in the butter.  Sprinkle the cornstarch over the butter and onion mixture and stir to make a paste.  Add a little of the broth and stir to further dissolve the cornstarch.  Add the rest of the broth and heat to a boil to gelatinize the starch and thicken the soup.

Add the wild rice and ham or chicken.  Add the sugar, salt, and thyme if any.  Add the cream.  Bring back to simmer but do not boil.  Test for seasoning and serve.


Tuscan Bread Salad

This is the traditional bread salad from Italy.


olive oil
red wine vinegar
1 slice toasted bread cut into cubes (see notes)
1 tomato cut into slices
1/8 of a red onion thinly sliced
2-3 leaves fresh Basil, torn
salad greens
2 tablespoons grated Romano or parmesan cheese



Mix the olive oil and red wine vinegar together.

Toss toasted bread cubes with the tomatoes, onions, and basil.

Put the salad onto a serving plate, drizzle with the oil and vinegar, and garnish with cheese.  Serve immediately.

Notes: Bread salads are best if the bread is not soggy.  Serve immediately after assembly.  While many bread salads are made with bread that is not toasted, especially stale bread, we prefer toasted.  You can either toast the bread in a toaster or cut it into cubes and toast it in a toaster oven or in the oven at 300 degrees.