My dear friend, Kristin Fracassi, sent me this rich and satisfying soup recipe. She included this message: “Here’s my mom’s wild rice soup recipe. It’s heart warming and delicious. And good for an occasion that you just need your food to comfort you or when you need to feel like you’re at home.” Enjoy!
Ingredients
6 T butter
1 T minced onion
1/2 c flour
3 c chicken broth
2 c cooked wild rice
1/2 c grated carrots
2 c cooked chicken breasts (diced or cubed)
3 T chopped almonds
1/2 t salt
1 c half and half
2 T dry sherry
fresh parsley or chives for garnish
In a large saucepan, melt butter and saute onions over medium heat. Blend in flour and gradually add in chicken broth – stir constantly until it reaches a boil. Stir for one more minute. Add cooked rice, carrots, cooked chicken, almonds, and salt. Simmer for 5 minutes. Blend in half n half and sherry. Heat to serving temperature. Serve and garnish with parsley or chives, if desired.
Notes – I didn’t use all the half and half that was called for and it was still delicious.
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