Ingredients
1/2 CUP (1 STICK) BUTTER
1 SMALL ONION, FINELY CHOPPED
1/2 CUP CHOPPED CELERY
1/2 CUP SHREDDED CARROTS
8 OUNCES SLICED MUSHROOMS
1/2 CUP FLOUR
6 CUPS CHICKEN BROTH (I LIKE KNORR’S CHICKEN CUBES)
3 CUPS COOKED WILD RICE
1 CUP CHOPPED COOKED HAM
1/4 CUP SLIVERED ALMONDS CHOPPED
1/2 CUP SHERRY
2 CUPS HALF AND HALF
1/2 TEASPOON SALT
1 TEASPOON FRESHLY GROUND PEPPER
GARNISH: CHOPPED PARSLEY OR CHIVES
Preparation
HEAT THE BUTTER IN A STOCKPOT UNTIL MELTED. ADD THE ONION, CELERY, CARROTS AND MUSHROOMS. SAUTE UNTIL THE ONION IS TENDER; DO NOT BROWN. ADD THE FLOUR. COOK FOR 2 MINUTES, STIRRING CONSTANTLY. WHISK IN THE CHICKEN BROTH GRADUALLY. BRING TO A BOIL,, STIRRING OCCASIONALLY. TURN OFF THE HEAT.
ADD THE WILD RICE, HAM, ALMONDS, SHERRY AND HALF AND HALF TO THE VEGETABLE MIXTURE AND MIX WELL. STIR IN THE SALT AND PEPPER. ADJUST THE SEASONINGS AS DESIRED..
COOK THE SOUP UNTIL OF THE DESIRED TEMPERATURE. LADLE INTO SOUP BOWLS. GARNISH WITH CHOPPED PARSLEY OR CHIVES.
SERVE THIS WITH A WARM CRUSTY FRENCH BREAD AND YOU HAVE A MEAL!
