½ cup finely chopped onion
6 Tablespoons butter
½ cup flour
4 cups low sodium chicken broth
2 cups cooked wild rice
½ cup grated carrots
1 cup cooked and cubed chicken breast
3 Tablespoons slivered almonds
½ teaspoon salt
1 cup half & half
2 Tablespoons dry sherry
Start cooking wild rice while you chop the rest of the ingredients.
In a large saucepan, saute onion in the butter until translucent.
Add flour and stir until bubbling.
Gradually add broth and stir constantly.
Stir in rice, carrots, chicken, almonds and salt.
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Stir in half & half and sherry.
Heat through and serve.
Makes 6 servings.
(During the holidays – you can use left over turkey)