Source:

Pam Smutny

Serves/Makes:6 cups

Ingredients

• 6 Tbsp (90 ml). butter
• 1 Tbsp (15 ml). minced onion
• 1/2 cup (125 ml) flour
• 3 cups (700 ml) chicken broth
• 2 cups (475 ml) cooked wild rice
• 1/3 cup (80 ml) minced ham or chicken
• 1/2 cup (125 ml) finely grated carrots
• 3 Tbsp (45 ml). chopped slivered almonds
• 1/2 tsp (2 ml). salt
• 1 cup (225 ml) half and half or milk
• 1 Tbsp (15 ml). dry sherry (optional)
• minced parsley or chives

Preparation

• Melt butter in saucepan.
• Saute onion until tender.
• Blend in flour; gradually add broth.
• Cook, stirring constantly, until mixture comes to a boil; boil 1 minute.
• Stir in rice, ham, carrots, almonds and salt; simmer about 5 minutes.
• Blend in half and half and sherry; heat to serving temperature.
• Garnish with minced parsley or chives.

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