| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soups &, Stews |
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter or margarine |
| 1/2 |
c |
Shredded carrots |
| 1/2 |
c |
Sliced green onions; tops and all |
| 1/2 |
c |
All-purpose flour |
| 4 |
c |
Chicken stock |
| 2 |
c |
Brown rice; cooked |
| 1/2 |
c |
Wild rice; cooked |
| 1/2 |
c |
Minced ham |
| 1/4 |
ts |
White pepper |
| 1/4 |
ts |
Thyme |
| 1 |
c |
Half and half |
| 1/4 |
c |
Toasted slivered almonds |
| 1 |
tb |
Dry sherry; optional |
INSTRUCTIONS
Melt butter in a large saucepan or Dutch oven. Cook onions and carrots
until crisp-tender. Blend in flour, the gradually add stock. Cook, stirring
constantly, until mixture comes to a boil. Boil, stirring, one minute. Stir
in cooked rices, ham, pepper and thyme. Reduce heat and simmer, uncovered,
about 5 minutes. Remove from heat. Stir in half and half and sherry. Return
to heat and simmer another minute. Ladle into soup bowls and garnish with
almonds.
Recipe by: Prodigy Food & Wine Board
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
5, 1998
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