 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This wonderful soup recipe, is from my favorite grocery store, located in Minneapolis, MN. I make it using wild rice that has been harvested by hand, thus supporting the Native American's who grow it in Northern MN. There really is a difference. Ingredients:
6 tablespoons butter |
1 tablespoon minced onion |
1/2 cup flour |
3 cups chicken broth |
2 cups wild rice, cooked |
1/3 cup cooked ham, diced |
1/2 cup carrot, finely shredded |
3 tablespoons slivered almonds (chopped) |
1/2 teaspoon salt |
1 cup half-and-half |
2 tablespoons dry sherry |
snipped parsley (for garnish) or chives (for garnish) |
Directions:
1. Melt the butter in a soup pot.
2. Saute the onion until it is softened.
3. Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
4. Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
5. Add half-and-half and sherry, heat until just heated through.
6. Garnish with chopped fresh parsley or chives.
|
|