Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.75 Kcal (1439 kJ) | ||
| Calories from fat | 42.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 7% | |
|---|---|---|---|
| Cholesterol | 31.52mg | 11% | |
| Sodium | 1665.34mg | 69% | |
| Potassium | 497.05mg | 11% | |
| Total Carbs | 44.44g | 15% | |
| Sugars | 2.97g | 12% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 25.19g | 50% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 59.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 88.39 Kcal (370 kJ) | ||
| Calories from fat | 10.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 7% | |
|---|---|---|---|
| Cholesterol | 8.11mg | 11% | |
| Sodium | 428.21mg | 69% | |
| Potassium | 127.81mg | 11% | |
| Total Carbs | 11.43g | 15% | |
| Sugars | 0.76g | 12% | |
| Dietary Fiber | 0.41g | 6% | |
| Protein | 6.48g | 50% | |
| Vitamin C | 4.3mg | 28% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.4mg | 8% | |
| Calcium | 15.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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