Byerly's Wild Rice Soup

Description: 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.

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)

Steps:

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.