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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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My husband LOVES this soup! I used to make only 6 servings, but now I always make 12 and it still usually only lasts an extra day! Take some time with this recipe -- it's worth it! I serve this hearty soup in bread bowls with a salad on the side. Ingredients:
3/4 cup butter |
2 tablespoons minced onion |
2 tablespoons minced garlic |
1 cup all-purpose flour |
6 cups chicken broth |
2/3 cup diced cooked ham |
1 cup finely shredded carrots |
1/2 cup slivered almonds |
1 teaspoon salt |
1 1/2 tablespoons pepper |
1 1/3 cups uncooked wild rice |
2 cups half-and-half cream |
1/4 cup sherry |
2 tablespoons fresh parsley |
2 tablespoons fresh chives |
Directions:
1. Melt the butter in a large pot, and saute the onion and garlic. Gradually blend in the flour. Cook and stir until onion is tender and flour is golden brown. Whisk in broth, bring to a boil, and simmer 5 minutes. Stir in ham, carrots, and almonds. Season with salt and pepper, cover, and simmer 45 minutes, stirring occasionally.
2. Mix rice, half-and-half, and sherry into the soup, and continue cooking 30 minutes. Stir in parsley and chives, and cook another 30 minutes, until rice is tender.
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