Recipe - Brown And Wild Rice Soup

6 tablespoon Butter or margarine
One half cup Shredded carrots
One half cup Sliced green onions; tops
and all
One half cup Allpurpose flour
4 cup Chicken stock
2 cup Brown rice; cooked
One half cup Wild rice; cooked
One half cup Minced ham
One fourth teaspoon White pepper
One fourth teaspoon Thyme
1 cup Half and half
One fourth cup Toasted slivered almonds
1 tablespoon Dry sherry; optional

Melt butter in a large saucepan or Dutch oven. Cook onions and carrots
until crisptender. 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 recipeludigest by "Crane C. Walden" cranew@foothill.net on Feb
5, 1998