Slow Cooker Creamy Ham And Wild Rice Soup Recipes

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.

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.

WILD RICE SOUP WITH HAM

Steps:

• In large saucepan, melt butter; sauté onion until tender.
• Blend in flour; gradually add broth.
• Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
• Stir in rice, carrots, ham (or shredded chicken), almonds and salt; simmer about 5 minutes.
• Blend in half-and-half and sherry; heat to serving temperature.
• Garnish with snipped parsley or chives.

CLASSIC CREAMY WILD RICE SOUP

Steps:

• Cook wild rice in 1 1/4 cups of the water as directed on package.
• In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
• Stir in flour, salt and pepper. Stir in wild rice, remaining 1/2 cup water and the broth. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
• Stir in remaining ingredients. Heat just until hot (do not boil).

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 CHICKEN AND WILD RICE SOUP

Steps:

• Dice the onion, carrots, and celery. Season the chicken breast with salt and pepper and add to the slow cooker with the diced vegetables.
• Add the wild rice, thyme, rosemary, and bay leaves to the slow cooker.
• Pour the chicken stock into the slow cooker and mix everything until the broth covers the entire content of the slow cooker. Cook for 7:30 hours on low.
• Once the 7:30 hours have passed, remove the chicken from the slow cooker and shred with forks. The chicken should be easy to shred. Add the shredded chicken back to the slow cooker.
• Make a roux to thicken the soup: In a pan on medium heat, add the butter and flour. Once the mixture darkens, add the milk and cream. Add to the roux into the slow cooker.
• Add mushrooms and cook on low for 30 minutes. Once 30 minutes have passed, serve with chopped parsley on top.

SLOW COOKER WILD RICE SOUP

Steps:

• Stir together all ingredients except sour cream, flour, whipping cream and almonds in slow cooker.
• Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-6 hours or until chicken and rice are tender.
• Combine sour cream and flour in bowl until smooth. Stir 1 cup broth from soup into sour cream mixture. Slowly add sour cream mixture to soup, stirring until smooth. Increase heat setting to High, if cooking on Low heat setting. Slowly stir in whipping cream just before serving. Cook, stirring occasionally, 6-10 minutes or until soup is thickened and creamy.
• Spoon into individual serving bowls. Garnish with sliced almonds, if desired.

CHEESY HAM 'N' RICE SOUP

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add carrots; cook and stir for 1-2 minutes. In a large kettle or Dutch oven, combine the flour, salt and pepper. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; stir in cheese until melted. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water. Return to a boil. Sprinkle with almonds if desired.

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.