Best Wild Rice And Ham Soup Recipes

SLOW-COOKER CREAMY HAM AND WILD RICE SOUP

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except half-and-half, almonds, sherry and parsley.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in remaining ingredients. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.

HAM AND WILD RICE SOUP -- CROCK POT

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except half-and-half.
• Cover; cook on Low heat setting 8 to 9 hours.
• Stir in half-and-half. Increase heat setting to High.
• Cover; cook 10 to 15 minutes longer or until hot.

HAM AND SPINACH WILD RICE SOUP

Steps:

• In a large saucepan, sauté mushrooms, scallions, bell pepper and garlic in butter or margarine until tender. Add chicken broth and water; bring just to a boil. Stir in rice and contents of seasoning packet. Reduce heat to low; cover and simmer 25-30 minutes or until rice is tender. Stir in half & half, spinach and ham; heat just to boiling. Add cheese, stir until cheese is melted. Season to taste with salt and pepper. Before serving, sprinkle with parsley. *For a lower-fat version, substitute evaporated milk for half & half.

WILD RICE AND HAM SOUP

Steps:

• Wash wild rice -put about 3 cups of water in a saucepan, and being to a boil- turn down heat and add wild rice and cover. Keep at a slow boil for about an hour until rice is puffed up.
• While rice is cooking, put butter in a large pot and saute chopped onion. Add the milk, water, and cream of potato soup. When this is hot add Velveeta Cheese in thin slices. When cheese is melted, add the ham.
• When the rice is done, drain and add to the soup. Stir awhile and serve.