Byerly's Wild Rice Soup

This wonderful soup recipe, is from my favorite grocery store, located in Minneapolis, MN. I make it using wild rice that has been harvested by hand, thus supporting the Native American's who grow it in Northern MN. There really is a difference.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 6  tablespoons butter
• 1  tablespoon  minced onion
• 1⁄2 cup flour
• 3  cups chicken broth
• 2  cups wild rice, cooked
• 1⁄3 cup cooked ham, diced
• 1⁄2 cup carrot, finely shredded
• 3  tablespoons  slivered almonds (chopped)
• 1⁄2 teaspoon salt
• 1  cup half-and-half
• 2  tablespoons dry sherry
•  snipped parsley (for garnish) or  chives (for garnish)

Directions

1. Melt the butter in a soup pot.
2. Saute the onion until it is softened.
3. Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
4. Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
5. Add half-and-half and sherry, heat until just heated through.
6. Garnish with chopped fresh parsley or chives.