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Creamy Wild Rice Soup Recipe

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This recipe for Creamy Wild Rice Soup, by , is from Jean's Favorite Recipes from Family and Friends, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jean Knaak


6 T. butter
˝ c. flour
1/4 t. salt
3 c. chicken broth
2 c. cooked wild rice
1/4 c. finely grated carrots
1. c. chopped cooked chicken (optional)
3 T. slivered almonds(optional)
chopped parsley
3 T. chopped green onions
1/4 t. white pepper
˝ c. cooked cubed ham
1 c. half and half
2 T. sherry wine (optional)

In large saucepan melt butter and sauté onions. Blend in flour and gradually add broth. Cook stirring constantly until the mixture comes to a boil. Boil 1 minute
Stir in wild rice, ham, carrots, almonds, finely chopped chicken, pepper and salt; simmer 10 minutes. Blend in half and half. Heat to serving temperature. Just before serving add the sherry (if added too soon it will curdle) Garnish with parsley.
May also add chopped chicken. Evaporated milk may be substituted for half and half.

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