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Wild Rice Soup

1 tablespoon Butter
1 tablespoon Minced onion
1/3 cup Flour
3 cups Chicken broth -- low sodium
2 cups Cooked wild rice
6 oz Cooked chicken breast halves
1/2 cup Carrots -- finely grated
2 tablespoons Almonds -- chopped
1/2 teaspoon Salt -- optional
1 cup evaporated skim milk
2 teaspoons Dry sherry
Parsley -- minced

Melt butter in saucepan, saute onion until tender. Blend in flour, gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil 1 min. Stir in rice, chicken, carrots, almonds and salt, and simmer about 5 mins. longer. Blend in evaporated milk and sherry, heat to serving temperature.

Garnish with parsley.

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