image courtesy:

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  • 1 cup uncooked wild rice
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1/4 cup all-purpose flour
  • 1 quart chicken broth
  • 2 large carrots, shredded
  • 3 cups cubed cooked ham
  • 1/2 cup milk
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup sweet vermouth


In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.

Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.

Stir in vermouth and simmer 30 minutes more. Serve.