Wild Rice and Ham Soup - Lower Fat

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!

• Ready In: 40 mins
• 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

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.