Ham and Spinach Wild Rice Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 269.9
- Total Fat: 12.5 g
- Cholesterol: 43.8 mg
- Sodium: 930.0 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 2.7 g
- Protein: 12.0 g
View full nutritional breakdown of Ham and Spinach Wild Rice Soup calories by ingredient
Introduction
Great fall and winter recipe. For a lower-fat version, substitute evaporated milk for half & half. Great fall and winter recipe. For a lower-fat version, substitute evaporated milk for half & half.Number of Servings: 6
Ingredients
-
One 4 oz. package Farmhouse® Long Grain & Wild Rice Herb & Butter
2 cups sliced mushrooms
1 cup sliced scallions (green & white parts)
1/2 cup diced red bell pepper
1 clove garlic, minced
1 Tablespoons butter or margarine
One 14.5 oz. can chicken broth
1-1/3 cups water
1 cup half & half
One 10 oz. package frozen chopped spinach, thawed and squeezed dry
3/4 cup diced ham
1/2 cup grated Swiss cheese
1/3 cup minced fresh parsley
Salt and pepper to taste
Directions
1.In a large saucepan, sauté mushrooms, scallions, bell pepper and garlic in butter or margarine until tender.
2.Add chicken broth and water; bring just to a boil.
3.Stir in rice and contents of seasoning packet. Reduce heat to low; cover and simmer 25-30 minutes or until rice is tender.
4.Stir in half & half, spinach and ham; heat just to boiling. Add cheese, stir until cheese is melted.
5.Season to taste with salt and pepper.
6.Before serving, sprinkle with parsley.
Serving Size: Makes about six 1 & 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JAMIECEE.
2.Add chicken broth and water; bring just to a boil.
3.Stir in rice and contents of seasoning packet. Reduce heat to low; cover and simmer 25-30 minutes or until rice is tender.
4.Stir in half & half, spinach and ham; heat just to boiling. Add cheese, stir until cheese is melted.
5.Season to taste with salt and pepper.
6.Before serving, sprinkle with parsley.
Serving Size: Makes about six 1 & 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JAMIECEE.
Member Ratings For This Recipe
-
NANCYHP21
