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Ingredients
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1 cup uncooked wild rice
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1 tablespoon butter
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1 onion, chopped
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¼ cup all-purpose flour
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1 quart chicken broth
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2 large carrots, shredded
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3 cups cubed cooked ham
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½ cup milk
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2 tablespoons chopped fresh parsley
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¼ cup sweet vermouth
Directions
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In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
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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.
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Stir in vermouth and simmer 30 minutes more. Serve.
Nutrition Facts (per serving)
312 | Calories |
15g | Fat |
25g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 312 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 6g | 30% |
Cholesterol 45mg | 15% |
Sodium 907mg | 39% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 9% |
Total Sugars 4g | |
Protein 17g | 34% |
Vitamin C 27mg | 30% |
Calcium 46mg | 4% |
Iron 1mg | 8% |
Potassium 416mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.