Ham And Wild Rice Soup Crock Pot Recipes

SLOW COOKER HAM AND WILD RICE SOUP RECIPE

Steps:

• Ideal Slow Cooker Size: 4-Quart.
• Mix the ham, onion, wild rice, vegetables, water, broth, cream of celery soup and black pepper in your crock pot, stirring well to combine.
• Cover and cook on LOW for 6 to 8 hours.
• Stir in the half and half. Increase the setting to HIGH. Cover and cook 10 to 15 minutes more or until hot.

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.

SLOW-COOKER HAM AND WILD RICE SOUP

Steps:

• Mix all ingredients except half-and-half in 3 1/2- to 4-quart slow cooker.
• Cover and cook on Low heat setting 8 to 9 hours.
• Stir in half-and-half. Increase heat setting to High. Cover and cook 10 to 15 minutes or until hot.

CREAMY WILD RICE SOUP WITH HAM

Steps:

• In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside. , In a large Dutch oven or soup kettle, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender., Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired.

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.

ELEGANT WILD RICE SOUP

Steps:

• In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
• In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend the half and half into the soup just before serving.