| Wild Rice Soup | |
|
1 ½ sticks (3/8 pound) of margarine or butter 2 tablespoons minced onion 1 cup flour 4 -14 oz cans of low sodium chicken broth 4 cups cooked wild rice (from 1 cup of uncooked wild rice)
|
1 cup finely grated carrots 1 - 2.5 oz package of sliced ham minced 1/3 cup chopped slivered almonds 2 cups no fat half and half ¼ cup dry sherry Salt to taste
|
|
Melt margarine or butter and sauté onion in large saucepan until
tender. Blend in flour; gradually add broth. Cook, stirring constantly,
until mixture comes to a boil. Stir in rice, carrots, ham, almonds. Simmer
about 5 minutes. Blend in half and half and sherry. Serve with garnish of
chopped parsley or chives.
Makes approximately 16 servings. Freeze unused soup.
|
|