 |
Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
A rich tasting blend of wild rice, ham, vegetables, chicken broth and a touch of sweet Vermouth. Serve with a fruit salad. Ingredients:
1 cup uncooked wild rice |
1 tablespoon butter |
1 onion, chopped |
1/4 cup all-purpose flour |
1 quart chicken broth |
2 large carrots, shredded |
3 cups cubed cooked ham |
1/2 cup milk |
2 tablespoons chopped fresh parsley |
1/4 cup sweet vermouth |
Directions:
1. In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
2. 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.
3. Stir in vermouth and simmer 30 minutes more. Serve.
|
|