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Wild Rice Soup
1/4 c. wild rice, rinsed and drained
1 qt. chicken stock
1/2 c. onion, diced
1/4 c. celery, diced
1/4 c. carrots, diced
1/4 c. butter
1/2 c. flour
2 tbsp. almonds, slivered
1/4 c. ham, diced
1/2 tsp. salt
1/2 tsp. pepper
2 c. light cream or 2% milk
Cook rice in chicken stock, covered, over medium heat, about 45 minutes or until tender. While rice is cooking, saute: onion, celery, carrots and butter until onion is transparent. Add flour; cook, stirring over medium heat for 2-3 minutes. Add cooked rice and chicken stock while stirring. Add: almonds, ham, salt and pepper. Simmer 10-15 minutes. Add cream (or milk); heat thoroughly. Taste and adjust seasoning.
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