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Wild Rice Soup V

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."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (2)

What to Drink?
Wine Sauvignon Blanc
Prep Time:
15 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup uncooked wild rice
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1/4 cup all-purpose flour
  • 1 quart chicken broth
  • 2 large carrots, shredded
  • 3 cups cubed cooked ham
  • 1/2 cup milk
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup sweet vermouth

Directions

  1. In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
  2. Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
  3. Stir in vermouth and simmer 30 minutes more. Serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 312 | Total Fat: 15.2g | Cholesterol: 45mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Jan. 8, 2003 by WDAPPLE   view full review
GREAT RECIPE!! I made only minor changes. I used 1 box Rice-a-Roni 4.3 oz. Long Grain and...
The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 15, 2006 by CHEF234 Supporting Member (Click to learn more about Supporting Membership)  view full review
Very bland. To much onion.

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