Low-fat, flavorful option to mom's wild rice soup

Dear Jeanne: Would you please work your magic on my favorite soup? This is my mom's recipe, and it's loaded with good Midwestern fat! Thank you! — Anna Hecker, Fresno, Calif.

Dear Anna: I think you will be very happy with my revision. It has all of the flavor of your mom's recipe with far fewer calories and much less fat and sodium. It is a great recipe for the new year!

WILD RICE SOUP

1/4 cup chopped onion

1/2 cup chopped celery

1/2 cup butter

3/4 cup flour

3 cups chicken broth

1 cup water

1/2 cup grated cheddar cheese

1 cup half-and-half

3 cups cooked wild rice

1 cup chopped cooked ham (optional)

1 cup finely chopped carrots

1/4 teaspoon salt

1 teaspoon white pepper

1 1/4 teaspoons curry powder

1/3 cup dry sherry (or 2 parts apple juice, 1 part sherry vinegar)

Saute onion and celery in butter. Add flour to form roux. Cook 5 minutes (do not brown). Combine broth and water, and slowly add to roux. Cook on medium heat and stir until thickened. Add remaining ingredients and cook for 30 minutes, stirring frequently.

Makes 6 servings.

LOW-FAT WILD RICE SOUP

1 teaspoon olive oil

1/4 cup minced onion

1/2 cup chopped celery

3 cups fat-free chicken broth

1 cup water

1 cup finely chopped carrots

3 cups cooked wild rice (about 1 cup raw)

1/3 cup extra-lean ham, finely chopped

1/4 teaspoon salt

1 1/4 teaspoons curry powder