Cream of Wild Rice Soup
  • 3 cups wild rice
  • 2 Tbsp butter
  • 1 Tbsp minced onion
  • 1/4 cup flour
  • 4 cups chicken broth
  • 1/4 cup sliced carrots
  • 1/4 cup sliced celery
  • 1/4 cup sliced almonds
  • 1 pint half and half
  • 2 Tbsp cooking sherry
  • Minced chives
  • salt and pepper to taste
  1. Melt butter in saucepan. Saute onion until tender. Blend flour, gradually add broth stirring constantly with a wire whisk until mixture thickens. Stir in cooked rice and salt. Add carrots, celery, and almonds. Simmer 5 minutes. Blend in half-n-half and sherry. Heat to serving temperature. Garnish with chives.
Definitely not low calorie but so yummy!