WILD RICE SOUP
www.RecipeGirl.com
6 Tbs butter
½ cup yellow onion, finely diced
½ cup flour
3 cups chicken broth
2 cups cooked wild rice
1/3 cup diced ham
½ cup finely shredded carrots
3 oz fresh mushrooms, sliced
1/3 cup finely sliced celery
3 Tbs slivered almonds
½ tsp salt
¼ tsp white pepper
1 cup half and half
3 Tbs dry sherry or dry white wine
fresh parsley or chives for garnish
1. Melt butter in large saute pan. Saute onion and then blend 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.
Servings: 6
Cooking Tips
*This recipe freezes well.
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“This was REALLY good. We devoured it!!”
-Santa Barbara, CA
