Creamy Ham and Wild Rice Soup - Slow Cooker

By MJH

Ingredients

• 2 cups diced cooked ham
• 1 cup purchased julienne (matchstick-cut) carrots
• 3/4 cup uncooked wild rice
• 1 medium onion, chopped (1/2 cup)
• 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
• 1 can (10 3/4 oz) reduced-sodium cream of celery soup
• 1/4 teaspoon pepper
• 3 cups water
• 1 cup half-and-half
• 1/4 cup sliced almonds
• 2 tablespoons dry sherry, if desired
• 1/4 cup chopped fresh parsley

Preparation

Step 1

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.

Expert Tips:

For best results, we recommend you do not use canned or quick-cooking wild rice for this recipe.

Look for a bag of julienne-cut carrots or French-cut cooking carrots in the refrigerated vegetable section of your grocery store.