Wild Rice Soup

This is one of my absolute favorites! I'm sure quite a few of you have this recipe from me already. Fall is a great time for soups, and especially with THE BREADSTICKS!!!! yum

Wild Rice Soup (minnesotta)

¼ c. butter
¼ c. flour
Med. Onion, chopped
3 c. chicken broth
1 c. white rice cooked
1 c. wild rice cooked
1 c. diced ham
½ - 1 c. shredded carrots
3 Tbsp. sliced almonds
Salt and pepper to taste
1 pint half and half
Parsley, snipped fresh


Sauté onion in butter, blend in flour and mix until smooth.
Add chicken broth and bring to a simmer, stirring. Add rice, ham, carrots, almonds, salt and pepper. Simmer for 10 minutes
Add parsley and half & half. Heat to serving temperature.

I have also made this soup ahead of time (like the night before), which I think makes it yummy because then the flavors can blend and come out stronger. You can make it all and then reheat in a crockpot or pot, or you can make it without the half and half and just add it before you serve.