Chicken Wild Rice Soup

I’ve been making wild rice soup a long time.  It has been a staple for use ever since I got married  (Yikes!  That was almost 20 years ago).  My go-to recipe was from Byerly’s (a regional grocery store).  I adapt it according to what I have on hand and my own taste.  Here is a hard-to-beat Chicken Wild Rice Soup version.

Chicken Wild Rice Soup

6 Tbsp. butter
1/4 C. onion, minced
1/4 C. celery, minced
1/2 C. flour
3 C. chicken broth
2 C. cooked wild rice
1/2 C. ham, finely diced
1/2 C. grated carrots
3 Tbsp. chopped sliced almonds
1/2 C. half and half
Chopped fresh parsley

Saute onion in butter until tender. Blend in flour, gradually add broth. Cook until mixture comes to a boil, stirring constantly. Boil one minute. Stir in rice, ham, carrots, almonds and salt to taste. Simmer five minutes. Blend in half and half, heat to serving temperature. Garnish with chopped parsley.

This freezes well. I recommend making a double batch, then freeze before the half and half is added.