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Description Edit

This soup goes well with a spinach salad and a loaf of crusty French bread. Garnish with 2 tbsp chopped parsley.

Ingredients Edit

Directions Edit

  1. Melt butter in saucepan, cook onion and mushrooms until tender.
  2. Stir in flour.
  3. Cook 1 minute.
  4. Stir in broth and wine, cook until mixture comes to a boil, boil and stir 1 minute.
  5. Stir in rice, ham, carrots, simmer 5 minutes.
  6. Stir in half and half, cook until thoroughly heated.
  7. Do not boil.
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