| | Directions | | Melt butter and sauté 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 one minute. Stir in wild rice, ham, carrots, almonds and salt. Simmer about five minutes. Blend in half-and-half and sherry. Heat to serving temperature. VARIATION: Chicken Wild Rice Soup Reduce chicken broth to 2 1/2 cups. Substitute 2 cups cubed, cooked chicken for ham. Omit salt. Substitute 1 (12 oz) can evaporated skim milk for half-and-half. |
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| Ingredients | | - |  | 6 tablespoons butter |
| - | | 1 tablespoon minced onion |
| - | | 3 cups chicken broth |
| - | | 2 cups cooked wild rice |
| - | | 2 cups diced ham |
| - | | 1/2 cup finely shredded carrots |
| - | | 3 tablespoons chopped slivered almonds |
| - | | 1/2 teaspoon Salt |
| - | | 1 cup half-and-half |
| - | | 2 tablespoons dry sherry |
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