LUNDS & BYERLY'S WILD RICE SOUP
Steps:
- In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives. Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
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