| 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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