Wild Rice Soup

By Becky Jo

Ingredients

• 6 * 6 T. margarine or butter
• 1 * 1 T. minced onion
• 1/2 * 1/2 c. flour
• 3 * 3 c. chicken broth
• 2 * 2 c. COOKED wild rice
• 1/2 * 1/2 c. finely grated carrots
• 1/2 * 1/2 c. minced ham
• 3 * 3 T. chopped slivered almonds
• 1/2 * 1/2 tsp. salt
• 1 * 1 c. half-and-half (I use one 12-oz. can evaporated skim milk in lieu of half and half)

Details

Servings 8
Adapted from decorating-country-home.com

Preparation

Step 1

Melt margarine in saucepan; saute onion until tender. Blend in flour; gradually add broth. Cook stirring constantly until mixture comes to a boil; boil 1 minute.

Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half-and-half; heat to serving temperature. Garnish with parsley or chives. Yield: 6 cups.