| Wild Rice Soup |
| "elegant" |
6 |
tablespoons butter | 1/2 |
cup finely grated carrots |
1 |
tablespoons minced onion | 3 |
tbsp. chopped slivered almonds |
1/2 |
cup flour | 1/2 |
teaspoon salt (optional) |
3 |
cups chicken broth | 1 |
cup half and half |
2 |
cups cooked wild rice | 2 |
tbsp. dry sherry (optional) |
1/3 |
cup minced ham | minced parsley or chives |
Melt butter in saucepan; saute onions until tender. Blend in flour; gradually add broth. Cook stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, ham, carrots, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley or chives. |
|
| Yield: 6 cups. |