Recipe by Bette Wirth
"A rich tasting blend of wild rice, ham, vegetables, chicken broth and a touch of sweet Vermouth. Serve with a fruit salad."
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uncooked wild rice
cubed cooked ham
chopped fresh parsley
GREAT RECIPE!! I made only minor changes. I used 1 box Rice-a-Roni 4.3 oz. Long Grain and Wild Rice instead of the 1 cup Wild Rice. (Only because I live in Hawaii and Regular Wild Rice was expensive) I did not cook it ahead of time, I just added it to the soup (w/o seasoning packet). I used flat leaf parsley (cilantro) because I had it in my garden. The soup was too thick for my taste so I increased the chicken broth to (3)14.5 oz. cans instead of the 1 quart of chicken broth and increased the milk to 3/4 cup. GIVE IT A TRY!!
Very bland. To much onion.
EXCELLENT soup. This is a very easy to make and thick, luxurious soup. The only changes I made was adding a little pepper and also a cup or two of water, to thin it a little. Very thick as written, of course, maybe was too generous with the carrots and ham? Regardless, very good and we will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Wild Rice Soup V
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 312
** Calories from Fat: 137
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