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Judy Boyd’s Wild Rice Soup
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Description
Creamy, rich, and filling! The sherry and the almonds MAKE this soup!
Ingredients
- 5 Tablespoons Butter, Unsalted
- 1 whole Onion, Chopped
- 2 whole Carrots, Chopped
- 2 stalks Celery, Chopped
- ½ cups Flour
- 4 cups Chicken Broth
- 2 cups Cooked Wild Rice
- 1 whole Ham Steak, Diced
- 3 Tablespoons Almonds, Chopped
- ½ teaspoons Salt
- ½ cups Half-and-half
- 2 Tablespoons Dry Sherry
Preparation
Melt the butter and saute the onions, carrots and celery for 5 minutes.
Add the flour and stir in till vegetables are coated.
Sowly add the chicken broth and bring to a boil (add more broth if it feels too thick). Boil 1 minute.
Stir in rice, ham, almonds, and salt, simmer 5 minutes.
Blend in half-and-half and dry sherry. Heat to serving temperature.
Enjoy!
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