Ingredients

• 6 Tb butter
• 1 Tb minced onion
• 1/2 c flour
• 3 c chicken broth
• 2 c cooked wild rice
• 1/2 c finely grated carrots
• 1/3 c minced ham
• 3 Tb slivered almonds, chopped
• 1/2 tsp salt
• 1 c half-and-half
• 2 Tb dry sherry (optional)
• Minced parsley or chilves
• Can also add onion, celery, parsnips, and carrots to soup

Directions

1. Melt butter in saucepan and saute until tender.

2. Blend in flour, then gradually add broth.

3. Cook, stirring constantly, until mixture comes to a boil. Boil 1 minute.

4. Stir in rice, carrots, ham, almonds, and salt and simmer about 5 minutes.

5. Blend in half-and-half and sherry and heat to serving temperature.

6. Garnish with minced parsley or chives.

7. Variation: reduce broth to 2 1/2 c and substitute 2 c cubed chicken for ham. Also substitute 12 oz evaporated skimmed milk for half-and-half.

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