- Melt butter in large saucepan; cook onion and mushrooms until tender. Stir in flour. Cook 1 minute, stirring constantly.
- Gradually stir in chicken broth and cooking wine. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
- Stir in wild rice, ham and carrots; simmer 5 minutes. Stir in half-and-half; cook until thoroughly heated. Do not boil.
- Garnish with parsley.
Per Serving: 469 calories; 25.3 38.5 14.3 72 747 Full nutrition
ReviewsRead all reviews 5
This recipe was awesome the only thing I did different is I added the rest of the cooking wine in the bottle. Al little extra alcohol doesn't hurt any thing.
Was quite good. Doubled for my family of 8. Added more ham than called for, used 2% milk instead of half-and-half -- watching the waistline! Used white rice as I had no wild on hand. Probably be...
This soup will stick to your ribs! Mine came out a little bitter...don't know if that is because I used wheat flour? It is very tasty and very easy to make. I used celery as well.
This recipe is quick and easy I love it, But try subing the half and half for coconut milk. AMAZING!