Ingredients
6
6 servings
- •1 cup uncooked wild rice
- •1 tablespoon butter
- •1 onion, chopped
- •0.25 cup all-purpose flour
- •1 quart chicken broth
- •2 large carrots, shredded
- •3 cups cubed cooked ham
- •0.5 cup milk
- •2 tablespoons chopped fresh parsley
- •0.25 cup sweet vermouth
Instructions
- In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
- 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.
- Stir in vermouth and simmer 30 minutes more. Serve.
Nutritional Facts
Per 6 servings
- Calories: 312
- Carbohydrate: 25g
- Fat: 15g
- Fiber: 2g
- Protein: 17g
- Sugar: 4g
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