Wild Rice Soup
6 Tbs. butter
1 Tbs. minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/3 cup diced ham
1/2 cup finely shredded carrots
3 Tbs. chopped slivered almonds
1/2 tsp. salt
1 cup half-and-half
2 Tbs. dry sherry
- snipped fresh parsley or chives (I didn't use these, but I'm sure they would have been nummy if I had)
Melt margarine in saucepan; saute onion until tender. Blend in flour;gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, ham, carrots, almonds, and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with parsley.
So, not only is it tasty, it's easy, too! Now, if you don't want to call it Wild Rice Soup you could call it Heart Attack in a Bowl. Apparently if you want to make it more "heart-healthy" you can substitute chicken for the ham, reduce chicken broth to 2 1/2 cups and substitute 1 (12-oz) can of evaporated skimmed milk for the half-and-half.
As a side-note, we have our own name for Wild Rice Soup in our house. We call it Slugs And Grubs. Appetizing, eh?