Prep 35 mins
Cook 20 mins
A variation of the soup on almost every menu in Minnesota. Easy to make. Works really well out of the freezer.
- Melt butter in a saucepan.
- Saute onion until tender.
- Blend in flour.
- Gradually stir in broth.
- Cook, stirring constantly until mix boils.
- Allow to boil 1 minute.
- Stir in cooked wild rice, salt, ham, carrot and almonds.
- Simmer for 5 minutes.
- Blend in half& half (milk can work too) and sherry (optional).
- Heat to serving temperature.
- Sprinkle parsley on top and serve.
Great tasting soup. Hubby didn't care for the almonds (he just doesn't like too much crunch in his meals - something to do with no teeth!) Froze well
Yum! Rich, smooth and delicious. Even my picky eater enjoyed this one. I enjoyed having it come together so quickly as well. I used frozen chopped onion, but next time I'd mince up some fresh onion, as the onions in mine were too big. I used vegetable broth and left out the ham in the vegetarian servings, but added it at the end to the others.
Oh my. I made this for our very cold and snowy Christmas Eve in Wisconsin. Served along side ham & swiss and mushroom and swiss sandwiches. It was sooo easy and sooo delicious. I couldn't believe that such simple ingredients came together to make an absolutely delicious soup. I did not serve with the slivered almonds but with chives at the table. It was a wonderul, warm and a perfect "star meal" for our Christmas Eve Dinner. Thank you for making my Christmas Eve so memorable. We can't wait to eat the left overs because I decided not to pack this soup with the usual leftover bags for my guests. Ho-Ho