{Slow Cooker} Ham and Wild Rice Soup

Although signs of spring are poking up (literally!) here and there, it is definitely still soup weather here in our neck of the woods. Gray, rainy days, occasional snowfall and somewhat chilly temperatures keep us loving the sensation of wrapping your hands around a fragrant, creamy bowl of something warm and filling. This delicious ham and wild rice soup certainly fits the bill!

It smells heavenly, tastes fantastic, and goes down smooth. Add to that the super-easy-ness of the slow cooker, and you've got it made!
While the carrots, onions, ham, rice, broth and cream of celery soup simmer away all day, it is the last minute stir-ins that really make the difference. Milk lends creaminess, sliced almonds add a satisfying crunch and sherry kicks the flavor up to a whole new level.

Slow Cooker Ham & Wild Rice Soup

(printable version)

by Betty Crocker

serves 4-6

2 cups diced cooked ham

1 cup carrots, cut matchstick style (julienne)

3/4 cup uncooked wild rice

1 med. onion (about 1/2 cup)

1 can chicken broth (1 3/4 cup)

1 can cream of celery soup

1/4 tsp pepper

1 tsp parsley

3 cups water

1 cup milk (or half and half if you want it even creamier!)

1/4 cup sliced almonds

2 TB dry sherry

Spray slow cooker with cooking spray. Combine ham, carrots, rice, onion, broth, soup, pepper and parsley in slow cooker. Add water and stir.

Cook on low 6-8 hrs.

Stir in remaining ingredients and cook on high 10-15 min. or until hot.