Chicken Wild Rice Soup

Swapping chicken for the usual ham in Wild Rice Soup is a nice change - this thick, creamy soup is definitely Minnesota comfort food! It's a great way to use up leftover wild rice and/or chicken (and of course you could substitute turkey if you're using up Thanksgiving leftovers).

6 Tablespoons butter
1/4 cup minced onion
1/2 cup grated carrots
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
2/3 cup finely diced cooked chicken
3 Tablespoons chopped slivered almonds
1 teaspoon salt
1 cup half and half
2 Tablespoons dry sherry or Madeira
minced fresh parsley for garnish

Melt butter in saucepan; sauté onion until tender and add the shredded carrots. Cook for 2-3 more minutes; blend in the flour thoroughly and bring to almost a boil. Gradually add the chicken broth and cook, stirring constantly, until mixture comes to a boil. Boil for one minute, stirring constantly.

Stir in cooked wild rice, chicken, almonds and salt; simmer for about 10 minutes - keep the heat at medium low and stir often to prevent sticking. Five minutes before serving, add the half and half and the sherry (or Madeira); heat soup almost to just below boiling and serve. Garnish with fresh parsley sprigs.

Serve soup with a green salad and a nice warm bread.