Wild Rice Soup

Day of Reflection ’95

6 tablespoons margarine or butter
1/3 cup chopped onion
1/2 cup flour
4 cups chicken broth
1/3 cup diced ham
2 cups cooked wild rice
½ cup grated carrots
¼ cup silvered almonds, chopped
1 cup half and half
2 tablespoons sherry

Melt margarine or butter in a large saucepan; sauté onion for 3 minutes or until tender. Blend in flour. Gradually stir in chicken broth. Heat to a boil, stirring constantly. Add wild rice, ham, carrots, and almonds. Simmer for 5 minutes. Add half-and-half and sherry. Heat to serving temperature. Makes 6 servings. The first time I did this recipe I cut and chopped as I added to the soup. Wrong way to do it. I now have everything cut up and ready ahead of time.

From: Heavenly Recipes

St. Alphonsus Catholic Church

---