Wild Rice Soup…

1/2 cup wild rice (3 oz.)
2 1/2 cups water
2 tbsp. butter
1 tbsp. minced onion
1/4 cup flour
4 cups chicken broth
1/2 tsp. salt
1/3 cup grated carrots
1/4 cup chopped or slivered almonds
1 pt half and half
2 tbsp dry cooking sherry
Minced parsley or chives

Rinse 1/2 cup wild rice thoroughly and combine with 2 1/2 cups water in large sauce pan. Bring to a boil; reduce heat to low boil, cover loosely, and cook about 45-60 minutes (or until rice has puffed), and set aside. Add chicken broth to rice. Melt butter in saucepan, sauté onion until tender. Blend flour, gradually add broth stirring constantly with wire whisk until mixture thickens slightly. Stir in cooked rice and salt; add carrots and almonds; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley or chives. Serves 5-6.

By: Rebecca Dafoe