Donna’s Wild Rice Mushroom Soup
This is delicate and elegant but so easy to make.
1 tablespoon butter or margarine
1 medium onion, minced
1/3 cup flour
4 cups fat-free chicken broth
1/2 cup carrots, shredded or grated
8 ounces mushrooms, finely chopped
1 can (12 ounces) evaporated skim milk
3-1/2 cups cooked wild rice*
8 ounces finely diced (2 cups) extra lean ham
2 tablespoons dry sherry
salt and pepper to taste
1/4 cup toasted slivered almonds, optional
In a heavy large saucepan, melt butter. Add onion and cook until translucent. In a shaker or jar, combine flour with 1 cup of the broth. Shake or mix until smooth. Add to saucepan along with remaining broth. Bring to a boil while stirring constantly. Boil for 1 minute. Add carrots and mushrooms. Gently boil until tender. Add milk, cooked rice, ham, and sherry. Heat through and keep warm until ready to serve. Season with salt and pepper to taste. Serve in individual bowls and top with slivered almonds if desired.
*Directions for an easy, fool-proof way to cook wild rice.
Preheat oven to 425 degrees. Wash desired amount of rice and place in an oven-proof bowl or an oven proof pan. (Choose the size of bowl or pan depending on how much rice you are cooking. The rice will triple in amount after it is cooked.) For every cup of rice, measure 3 cups of water or chicken broth and place in a saucepan. Bring to a boil. Pour boiling liquid over rice. Cover bowl or pan with foil or a tight fitting lid. Place in oven and immediately turn off oven. Leave the bowl or pan of rice in the oven over night. In the morning you will find the rice perfectly cooked. Refrigerate until ready to use.
Makes 12 cups
Nutritional Information per serving:
Fat, gm.: 4
Protein, gm.: 17
Carbs, gm.: 37
Cholesterol, mg.: 20
Fiber, gm.: 2.7