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Byerly's Wild Rice Soup

soups

6 tbs. butter
1 tbs. minced onion
1/2 c. flour
3-1/2 c. chicken broth
2 c. cooked wild rice (1/2 cup raw)
1/2 c. finely grated carrots
1/3 c. minced ham
3 tbs. slivered almonds
1/2 tsp. salt
1 c. cup half and half
2 tbs. dry sherry (opt.)

In large saucepan, melt butter; 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, chopped almonds
and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat
to
serving temperature.

serves 4-6




Recipe courtesty of Byerly's via Damsel In Dis Dress.



** Exported from Now You're Cooking! v5.66 **


--
Starchless in Manitoba.