| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dishes, Restaurant, Soup |
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter Or Margarine |
| 1 |
tb |
Minced Onion |
| 1/2 |
c |
Flour |
| 3 |
c |
Chicken Broth |
| 2 |
c |
Cooked Wild Rice |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Minced Ham; opt. |
| 1/3 |
c |
Finely Shredded Carrot; opt. |
| 3 |
tb |
Chopped Slivered Almonds; opt. |
| 1 |
c |
Half And Half |
| 2 |
tb |
Dry Sherry; opt. |
|
|
Snipped Parsley Or Chives |
INSTRUCTIONS
Melt butter in saucepan. Saute onion until tender. Blend in flour;
gradually stir in broth. Cook, stirring constantly, until mixture comes to
a boil; boil and stir 1 minute. Stir in rice, salt, ham, carrot, and
almonds; simmer about 5 minutes. Blend in half and half and sherry; heat
to serving temperature. Garnish with parsley. Makes 5 1/2 cups. I always
add the ham, carrots and almonds. They add a lot!
Recipe By : Byerlys
Posted to MC-Recipe Digest V1 #300
Date: Wed, 13 Nov 1996 18:42:21 -0800
From: tstak <tstak@starnetinc.com>
A Message from our Provider:
“There’s a limit to God’s patience”