This recipe for Wild Rice Soup, by Jill Kemp, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 c. butter 1 medium onion, diced 1/4 c. flour 3 c. chicken broth 1 c. cooked white rice 1 c. cooked wild rice (I use the uncle ben's 90 second minute rice) 1 c. diced ham 1/2 c. shredded carrots 3 T. sliced almonds 1/2 tsp. salt 1 pint half and half pepper to taste parsley--to taste. I just add a little for color. You can used dried or fresh.
Saute onion in butter. Blend in flour and cook for 5 min. Stir in broth and cook to a simmer, stirring. Add ham, rice, carrots, almonds, salt and pepper. Simmer for 10 minutes. Add parsley and half and half. Heat to serving temp. This soup is the best served warm, not hot.
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