Wild Rice and Ham Soup - Lower Fat

Total Time
Prep 20 mins
Cook 20 mins

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!

Ingredients Nutrition


  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.
Most Helpful

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).

NorthwestGal August 15, 2015

This soup really hit the spot on this cold and snowy night. We omitted the sherry and used a brown and wild rice blend. and I added some sliced almonds to my bowl. Very quixk and easy, It made a very tasty and warming dinner with hot biscuits. Made for: For Your Consideration.

Annacia December 27, 2014