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- Preparing Time: 1 hour and 30 minutes
- Total Time: -
- Served Person: 6
- 1 onion, chopped
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1 tablespoon butter
- 1 quart chicken broth
- 2 tablespoons chopped fresh parsley
- 1 cup uncooked wild rice
- 2 large carrots, shredded
- 3 cups cubed cooked ham
- 1/4 cup sweet vermouth
- Carbohydrate 24.5
- Cholesterol 45
- Fat 15.2
- Protein 16.9
- Sodium 907
- Calories 312 calories;
In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside. 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. Stir in vermouth and simmer 30 minutes more. Serve.
