Holland House Wild Rice ‘n Ham Soup Recipe

Prepare for leftovers. If you have the refrigerator space, plan to make more food than needed so you have leftovers for the next few days. Give a second life to your holiday leftovers with recipes like stuffing-stuffed mushrooms and Wild Rice ‘n Ham Soup

Holland House Wild Rice ‘n Ham Soup Recipe

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.

INGREDIENTS

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

DIRECTIONS
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).

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