Wild Rice Soup tastes like Fall

My dear mum included a bag of wild rice and this excellent recipe in the birthday box she sent my way (instead of peanuts, she packed it full of fall leaves and it was so lovely to be enveloped by the scent of Minnesota in Fall, so far away.) It was so delicious I couldn't wait to share it with you. This is creamy, sinful, wonderful comfort food to be sure. I omitted the butter and used bacon instead. And I cut the cream with milk to make it just a little lighter. We ate it with a big hunk of toasted crusty bread and lots of fresh parsley.

6 tablespoons butter
1 tablespoon minced onion (I used half an onion)
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice*
1/2 cup grated carrots
1/3 cup minced ham
3 tablespoons chopped slivered almonds
1/2 teaspoons salt
2 teaspoons sherry
1 cup half and half
chopped parsley, for garnish.

In large saucepan, melt butter and saute onion till soft. Blend in flour, gradually add broth. Cook stirring constantly until it comes to a boil, boil and stir one minute. Add all other ingredients, save half and half and sherry. Simmer gently for five minutes. Blend in half and half and sherry at the end. Reheat to serving temperature, garnish with parsley and serve.

*To cook wild rice: 1/2 cup wild rice and 2 cups water, 1/2 teaspoon salt. Simmer covered until tender- about 45 minutes. Drain.