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.
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).
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