Cream of Wild Rice Soup

[Okwes]

Cream of Wild Rice Soup

1/2 cup wild rice (3 oz.)

2 1/2 cups of water

2 tbsp. butter or margarine

1 tbsp. minced onion

1/4 cup flour

4 cups chicken broth (6 chicken bouillon cubes w/4 c.
water)

1/2 tsp. salt (or to taste)

1/3 cup grated carrots (lg. holes on angle)

3 tbsp. slivered almonds

1 pt. half and half

2 tbsp. dry cooking sherry (optional)

minced parsley or chives

Combine 1/2 cup wild rice and 2 1/2 cups water. Cook (basic recipe) set
aside. Prepare chicken broth. Heat and set aside. Melt butter in
saucepan, saute 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 6-7.