- 6 tbsp butter (or margarine)
- 1 tbsp minced onion
- 1/2 cup flour
- 2 1/2 cups chicken broth
- 2 cups cooked wild rice
- 2 cups chopped cooked chicken
- 1/2 cup finely shredded carrots
- 3 oz. sliced almonds, toasted
- 1/2 tsp salt
- 1 cup half and half
- 2 tbsp white wine
Heat butter in saucepan. Saute onion in butter until tender. Add flour and stir until mixed.
Add broth and gradually boil over medium heat, stirring constantly. Boil for one minute.
Stir in wild rice, chicken, carrots, almonds, and slat. Simmer for five minutes.
Stir in half and half wine. Simmer just until heated through.
*HINT: The flavor of the soup is enhanced if prepared one day in advance.