Pick a language from the box below

Mushroom Ham and Rice Soup

When a holiday requires ham, my family requires the leftover ham to make Mushroom Ham and Rice Soup. It is a comfort food staple and a must have on my ways to use up leftover ham.

This recipe is so delicious and gives me that warm welcoming embrace like a homemade potpie, but it isn’t a potpie, it’s a soup. It will have you thinking potpie flavors but comes together much easier and still delivers in the same comfort food wonders.

The flavors give you that all day cooked feeling, but it only takes about 45 minutes or so to get that mouthwatering home cooked flavor we all crave.

My favorite part...I’m using my leftover ham that’s not in an omelet, or something breakfast related. Plus, you can totally adapt this recipe and use leftover chicken or even a rotisserie chicken anytime of the year.

I make this recipe super easy by using carrots, onions, and celery that I have pre chopped and have ready in the fridge or even frozen. Using this method, I can have comfort food on the table in about 35 minutes. That’s a bonus during our busy weeknights.

Once I’ve worked hard on a meal, I want something that comes together easy later in the week. I like to take full advantage of my pre chopped veggies and leftover meat. This Mushroom Ham and Rice Soup is the perfect way to accomplish that goal. Plus...it’s sooo good!

Easy Tips to follow...


As soup sets, the rice will expand and become thick. Add additional broth if needed.

If you have leftovers, this dish turns into a wonderful casserole. Add cheese, pour into a baking dish and warm it up in the oven. 

Mushroom Ham and Rice Soup


Ingredients

4 tablespoons butter
1 medium onion, chopped
1 cup carrots, diced
1 cup celery, diced
8 ounces mushrooms, chopped
2 cloves garlic minced
6 cups chicken broth
1 chicken bouillon cube
1/2 teaspoon ground mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked Riceland Extra Long Grain Rice
2 cups leftover chopped ham
1 cup heavy cream
fresh parsley, chopped

Directions

Melt butter in a large pot over medium heat. Add onion, carrot, and celery and cook for 10 minutes until softened. Stir in mushrooms and garlic and cook for an additional 5 minutes. Pour in broth then add chicken bouillon, ground mustard, oregano, salt and pepper, and rice. Stir. Bring to a boil, cover and reduce to simmer for 15 minutes. Stir in ham and cream and heat through. Salt and pepper to taste. Eat and enjoy.

 

Recipe and photos provided by EasyPeasyPleasy.com