Chicken and Wild Rice Soup

Chicken and wild rice are combined in a slightly thickened chicken broth with cheddar cheese, slivered almonds, carrots and a hint of sherry.

Ingredients:

• 2 Tbsp butter
• 1/4 cup onion, finely chopped
• 1/4 cup flour
• 4 cups chicken stock or broth
• 2 cups cooked chicken cut in bite size pieces
• 2 cups cooked wild rice
• 1/2 tsp salt, or to taste
• 2 medium to large carrots, grated
• 3 Tbsp slivered almonds
• 1 1/2 cups half-and-half (fat-free half and half works well too)
• 1 Tbsp dry sherry
• 4 oz cheddar cheese, grated (about 1 cup)

Directions:

Melt butter in heavy soup pot and saute onion until limp. Blend in flour; stir in stock. Cook over medium heat, stirring constantly, until mix thickens slightly. Stir in cooked wild rice, chicken and salt. Add carrots and almonds, then blend in half-and-half and sherry. Gradually add cheese, stirring slowly. Cook continually on low heat (do not let boil) until soup is serving temperature.

Number of Servings: 4-6

Notes from the Cook: This is even better on the second day, so I usually prepare this one day before I plan to serve it. Do not add the cheese until ready to serve. (Add it while soup is reheating).