Yield: 6 servings
Prep Time: 15 min
Cook Time: 25 min
6 tablespoons salted butter
1/2 cup yellow onion, finely diced
1/2 cup all-purpose flour
3 cups low-sodium chicken broth
2 cups cooked wild rice
1/3 cup diced ham
1/2 cup finely shredded carrots
3 ounces fresh mushrooms, sliced
1/3 cup finely sliced celery
3 tablespoons slivered almonds
salt and pepper, to taste
1 cup half and half
3 tablespoons dry sherry or dry white wine
fresh parsley or chives for garnish
1. Melt butter in large skillet. Saute onion until softened, and then whisk in flour. Gradually stir in broth. Cook over medium heat, stirring constantly until it comes to a boil. Boil and stir 1 minute. Stir in rice, ham, carrots, mushrooms, celery, almonds, salt, and pepper.
2. Simmer until all ingredients are tender. Blend in half & half and sherry. Heat to desired serving temperature and serve with parsley as garnish.
*This recipe freezes well.