Wild Rice and Ham Soup - Lower Fat

READY IN: 40mins
Recipe by Linky

A tweaked version of Byerley's Wild Rice Soup (from the Minneapolis, MN grocery store's cookbook). I wanted less fat and came up with this. After Christmas, I use left-over ham. After Thanksgiving, I substitute left-over turkey - probably even less fat with turkey!

Top Review by NorthwestGal

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).

Ingredients Nutrition

Directions

  1. In dutch oven or large pot, melt butter and saute onion until softened.
  2. Stir in flour.
  3. Add broth gradually while stirring until slightly thickened.
  4. Add rice, carrots and mushrooms.
  5. Bring to boil, then simmer until mushrooms appear cooked.
  6. Add ham, almonds and milk; cook until warmed through.
  7. Stir in sherry and serve.

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