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Wild Rice Soup
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Pam Smutny

Serves/Makes:6 cups

  • 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
  • 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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