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CATEGORY CUISINE TAG YIELD
Meats Dutch Soups &, Stews 4 Servings

INGREDIENTS

6 T 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 t White pepper
1/4 t Thyme
1 c Half and half
1/4 c Toasted slivered almonds
1 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1006
Calories From Fat: 248
Total Fat: 28.4g
Cholesterol: 9.7mg
Sodium: 491.6mg
Potassium: 521.7mg
Carbohydrates: 169.1g
Fiber: 10.6g
Sugar: 5.6g
Protein: 24.8g


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