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Brown and Wild Rice Soup

6 tb Butter or margarine
1/2 c Shredded carrots
1/2 c Sliced green onions; tops and all
1/2 c All-purpose flour
4 c Chicken stock
2 c Brown rice; cooked
1/2 c Wild rice; cooked
1/2 c Minced ham
1/4 ts White pepper
1/4 ts Thyme
1 c Half and half
1/4 c Toasted slivered almonds
1 tb Dry sherry; optional

Melt butter in a large saucepan or Dutch oven. Cook onions and carrots until crisp-tender. 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.

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