Chicken Wild Rice Soup

I know I know, it’s spring, we should be talking about grilling and salads and lots of fresh vegetables, right?  Well, I agree, but today a cold front moved in and brought some wind and the prediction of snow in the mountains so I decided to make some soup…  Plus, it’s easy to share with friends and that is exactly what I plan to do!  You might just be the recipient of a free dinner tomorrow!

• 6 tablespoons butter
• 1 tablespoon minced onion
• ½ cup flour
• 3 cups chicken broth
• 2 cups cooked wild rice
• ¹⁄_{3 cup cooked chicken (I used 2 chicken breasts)}
• ½ cup carrot, finely shredded
• 1/2 cup sliced celery
• 3 tablespoons slivered almonds (optional)
• ½ teaspoon salt
• 1 cup half and half
• 2 tablespoons dry sherry
• snipped parsley or chives for garnish

Directions:

1. Melt the butter in a soup pot.
2. Saute the onion until it is softened.
3. Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
4. Add wild rice, chicken, celery, carrots, almonds, salt and simmer about 5 minutes.
5. Add half-and-half and sherry, heat until just heated through.
6. Garnish with chopped fresh parsley or chives.