Ingredients
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6 tablespoons butter
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1 tablespoon minced onion
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1/2 cup flour
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3 cups chicken broth
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2 cups wild rice, cooked
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1/3 cup cooked ham, diced
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3 tablespoons slivered almonds (chopped)
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1/2 teaspoon salt
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1 cup half-and-half
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2 tablespoons dry sherry
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snipped parsley (for garnish) or chives (for garnish)
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1/2 cup carrot, finely shredded
Instructions
- Melt the butter in a soup pot.
- Saute the onion until it is softened.
- 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.
- Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
- Add half-and-half and sherry, heat until just heated through.
- Garnish with chopped fresh parsley or chives.