Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Cook (A) Set aside. (B) Combine butter, onion and garlic. Cook until onion is crisp-tender. Stir in the flour. Cook 1 minute stirring constantly. Add water and bouillon. Add (C) Bring to a boil, reduce heat, cover and simmer 15-30 minutes. Add (D) and simmer 20 more minutes. Remove bone from soup. Cut up ham, return chopped ham to soup.
Number Of Ingredients 17 Steps:
In a sauce pan over medium heat, saute onion & garlic in butter until tender. Add flour, salt & pepper. Stir to form roux (paste). Gradually, add chicken broth, bring to slow boil and cook for 3 minutes stirring constantly so as to not stick. Add potatoes, carrots, bay leaf, thyme & nutmeg. Cover and simmer for 20 minutes. Add rice, spice packet, ham, cream or milk, and corn. Heat through but do not boil. Remove bay leaf. Serve and sprinkle with parsley if desired.
Time 50m Yield 8-10 servings (2-3/4 quarts). Number Of Ingredients 17 Steps:
In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.
Time 30m Yield 6 Number Of Ingredients 9 Steps:
Melt margarine in 4-quart Dutch oven over medium-high heat. Cook onion, carrots and mushrooms in margarine, stirring occasionally, until tender. Stir in broth, rice and contents of seasoning packet. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until liquid is absorbed. Stir in corn, soup and milk; cook until heated through.
Time 7h30m Yield 6 Number Of Ingredients 12 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.
Time 1h5m Yield 8 servings. Number Of Ingredients 13 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.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Cook rice according to directions on package, spread over bottom of greased 13 x 9 2 inch baking dish. Layer broccoli over rice. Sprinkle ham over broccoli, then cover with cheddar cheese. Combine soup, mayonnaise and mustard, spread over casserole. Sprinkle with Parmesan cheese. Bake 45 minutes.
Time 1h30m Yield 6 Number Of Ingredients 10 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.
