Wild Rice and Ham Soup - Lower Fat
photo by NorthwestGal
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1⁄2 cup butter (1 stick)
- 1 cup onion, minced
- 3⁄4 cup flour
- 5 cups broth (chicken or vegatable)
- 4 cups wild rice, cooked
- 1 cup mushroom, sliced
- 1 cup carrot, shredded
- 2⁄3 cup ham, diced
- 1⁄4 cup almonds, slivered
- 1 (14 ounce) can evaporated milk (low-fat or fat free)
- 4 tablespoons sherry wine (optional)
directions
- In dutch oven or large pot, melt butter and saute onion until softened.
- Stir in flour.
- Add broth gradually while stirring until slightly thickened.
- Add rice, carrots and mushrooms.
- Bring to boil, then simmer until mushrooms appear cooked.
- Add ham, almonds and milk; cook until warmed through.
- Stir in sherry and serve.
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Reviews
-
This was fabulous, Linky! I had a pork chop to use up, so I tossed that in too, but other than that, I didn't make any changes. It was delicious. My husband oohed and aaahed and even had a second helping, which both are not common for him. We enjoyed it with fresh home-baked French Bread. It was a lovely meal. Made for Culinary Quest 2015 (Canada/ Quebec).
RECIPE SUBMITTED BY
Linky
Whitewater, Wisconsin