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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A variation of the soup on almost every menu in Minnesota. Easy to make. Works really well out of the freezer. Ingredients:
6 tablespoons butter |
1 tablespoon onion, minced |
1/2 cup flour |
4 cups chicken broth |
2 cups wild rice, cooked |
1/2 teaspoon salt |
1/3 cup ham, minced |
1/3 cup carrot, shredded |
3 tablespoons slivered almonds |
1 cup half-and-half |
2 tablespoons sherry wine (optional) |
1 tablespoon parsley, finely chopped |
Directions:
1. Melt butter in a saucepan.
2. Saute onion until tender.
3. Blend in flour.
4. Gradually stir in broth.
5. Cook, stirring constantly until mix boils.
6. Allow to boil 1 minute.
7. Stir in cooked wild rice, salt, ham, carrot and almonds.
8. Simmer for 5 minutes.
9. Blend in half& half (milk can work too) and sherry (optional).
10. Heat to serving temperature.
11. Sprinkle parsley on top and serve.
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