6 Tablespoons butter
1 Tablespoons minced onion
1/2 cup flour
3 cups chicken broth (store bought or home-made)
2 cups cooked wild rice (cook before making soup and measure before!!!)
1/2 tsp kosher salt
1 cup half and half
2 tablespoons dry sherry (optional)
snipped parsley or chives
Melt butter in saucepan. Add onion and saute until tender. Blend in flour and gradually stir in broth. Cook, stirring constantly until mixture comes to a boil – about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with parsley or chives.
Makes about 5 1/2 cups
Add 1/3 cup minced ham, 1/3 cup finely shredded carrot, and 3 Tablespoons chopped slivered almonds with rice and salt.