Byerly´s Wild Rice Soup

Ingredients
6 tbsp. margarine or butter
1 tbsp. minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/3 cup minced ham
1/2 cup finely grated carrots
3 tbsp. chopped slivered almonds
1/2 tsp. salt
1 cup half and half
2 tbsp. dry sherry wine (optional)
Minced parsley or chives


Preparation
Melt margarine in saucepan; sauté onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, ham, carrots, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley or chives.
Amount: 6 cups.

Chicken Wild Rice Soup:
Make the following substitutions in the above recipe: Reduce chicken broth to 21/2 cups, add 2 cups cooked, cubed chicken breast and 1 (12 oz.) can evaporated skimmed milk. Omit ham, salt and half and half. Prepare as above.
Amount: 7 cups.

Wide Rice Food Value
Wild rice is high in protein, low in fat and contains potassium, phosphorus and B vitamins. One-half cup cooked wild rice provides approximately 70 calories.

Storage of Wild Rice
Store uncooked wild rice tightly covered in a cool, dry place. It keeps indefinitely. Refrigerate cooked wild rice one to two weeks tightly covered. Freeze cooked wild rice in a vapor-resistant and moisture-resistant container for up to two months.

Wild Rice Arithmetic
1 lb. wild rice measures 2 2/3 to 2 3/4 cups.
1 cup uncooked wild rice = 3 to 4 cups cooked.
1 lb. Wild rice cooked = 20-24 1/2 cup servings