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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I've presented the full-fat version of this recipe because it really is delicious and is sure to impress dinner guests. However, I've also had good results reducing the amount of butter and/or substituting lower fat milk for the half & half. Ingredients:
6 tbsp butter |
1/4 c minced onion |
1/2 c flour |
3 c chicken broth |
2 c cooked wild rice (make sure to take wild rice cooking time into account) |
1/3 c minced ham |
1/2 c grated carrots |
3 tbsp chopped almonds |
1 c half & half |
2 tbsp dry sherry |
snipped parsley or chives |
Directions:
1. In a large sauce pan, saute onion in butter until translucent.
2. Blend in flour.
3. Add broth and cook, stirring.
4. Bring to a boil for 1 minute and then stir in cooked wild rice, ham, carrots, and almonds.
5. Simmer for 5 minutes.
6. Blend in cream and sherry.
7. Salt and pepper to taste.
8. Garnish with parsley or chives.
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