Wild Rice Soup

(Courtesy of Best of Byerly's Cookbook)

"This is Byerly's #1 most popular recipe! It's elegant, rich and a meal in a bowl - Minnesota style. Serve it with fresh fruit and crusty rolls or crackers."

Ingredients:

• 6 tablespoons margarine or butter
• 1 tablespoon minced onion
• 1/2 cup flour
• 3 cups chicken broth
• 2 cups cooked wild rice
• 1/3 cup cooked diced ham (I actually used bacon instead of ham)
• 1/2 cup finely shredded carrots
• 3 tablespoons chopped slivered almonds
• 1/2 teaspoon salt
• 2 tablespoons dry sherry (optional - I generally leave it out)
• 1 cup half-and-half
• Snipped fresh parsley or chives

Preparation:

1. Melt butter in saucepan; saute onion until tender in melted butter. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
2. Stir in wild rice, ham, carrots, almonds, and salt; simmer about 5 minutes.
3. Blend in half-and-half and sherry; heat to serving temperature. Garnish with parsley.

Variation:

• Chicken Wild Rice Soup. Reduce chicken broth to 2 1/2 cups. Substitute 2 cups cubed, cooked chicken for ham. Omit salt. Substitute 1 (12 ounce) can evaporated skimmed milk for the half-and-half. Prepare as directed.