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RECIPE OF THE MONTH: ELEGANT WILD RICE SOUP
Makes 6 cups.
| 6 tbsp. |
margarine or butter |
| 1/3 cup |
cubed ham |
| 1 tbsp |
minced onion |
| 3 tbsp |
chopped slivered almonds |
| ½ cup |
flour |
| ½ tsp |
salt |
| 3 cups |
chicken broth |
| 1 cup |
half and half cream (10% cream) |
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2 cups
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cooked Wild Rice
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| 2 tbsp |
dry sherry (optional) |
| ½ cup |
finely grated carrots |
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snipped parsley or chives |
Melt margarine in saucepan, sauté onion until tender. Blend in flour;
gradually add broth. Cook, stirring constantly, until mixture comes to a boil;
boil and stir 1 minute. Stir in Wild Rice, carrots, ham, almonds, and salt. Simmer
about 5 minutes. Blend in cream and sherry; heat to serving temperature. Garnish
with snipped parsley or chives.
Canada (shoal@voyageur.ca)
USA (info@canoewildrice.com)
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Recipe
of the Month
