Wild Rice 'n Ham Soup

Laced with sherry cooking wine, this is a tasty soup to make with leftover ham and wild rice.  Serve with a fresh spinach salad and a loaf of crusty French bread for an easy weeknight meal.


4 Tbsp. butter
1/2 cup chopped onion
1-1/2 cups sliced fresh mushrooms
1/2 cup all-purpose flour
2 cans (14-1/2 oz. ea.) reduced-sodium chicken broth
1/2 cup HOLLAND HOUSE Sherry Cooking Wine
2 cups cooked wild rice
1 cup diced cooked ham 
1/2 cup shredded or julienned carrots
1 cup whole milk
2 Tbsp. chopped parsley for garnish


Melt butter in a 6-quart pot. Add onion and mushrooms; cook until tender. 

Stir in flour and gradually stir in 1 can chicken broth. Add remaining can of broth and sherry cooking wine. Cook, stirring constantly, until mixture comes to a boil and thickens.

Add rice, ham and carrots; cook 10 minutes or until heated through. Reduce heat; stir in milk and simmer 1 minute more. Serve garnished with parsley.

Makes 4 servings (about 7 cups).


Per serving (1/4 of recipe): 400 calories, 17g protein, 39g carb, 19g fat, (10g sat. fat), 60mg chol, 1290mg sodium, 3g fiber

Wild Rice 'n Ham Soup
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