Wild Rice Soup
- Ethnicity
- American
- Base Type
- Other
- Course
- Side Dish
- Preparation Time
- 30-60 Minutes
- Difficulty
- Intermediate
- Serving Size
- Comments
- Source
- Source Description
- Last Modified
- 10/14/23, 12:00 AM
- User
- Russ Bauer
Ingredients
| 6 T | Canola Harvest margarine | |
| 1 T | minced onion, white | |
| 1/2 c | flour, wheat | |
| 3 c | broth, chicken | |
| 2 c | cooked rice, wild | |
| 1/2 c | finely grated carrot | |
| 1/3 c | minced ham, baked | |
| 3 T | chopped slivered almonds, chopped | |
| 1 c | half and half | |
| 1 pn | parsley flakes | |
| 2 T | dry sherry | |
| 1/2 t | salt |
Directions
- In large saucepan, melt margarine; saute onion until tender. - Blend in flour; gradually add broth. - Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. - Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. - Blend in half and half and sherry; heat to serving temperature. - Garnish with snipped parsley or chives.