Wild Rice Soup

Wild Rice Soup

6 Tbsp margarine (I, Sandy, used about half this)
½ cup onion, chopped
2 stalks of celery, chopped
½ cup flour
2 cans chicken broth
2 cups wild rice, cooked (One box Zataran's wild rice)
½ cups grated carrots
1 lb cooked chicken, cubed
¼ cup slivered almonds (optional)
2 cups half and half
½ - 1 cup cheddar cheese, shredded
Parsley

In a large saucepan, melt margarine; sauté onions and celery. Stir in flour and gradually add chicken broth then half and half. Stir in carrots, chicken and rice. Stir until slightly thickened and carrots are cooked. Add cheese and stir until melted. Add almonds and parsley.

I (Jamie) don't use the cheese or the almonds. Kim (Miller) said, originally it didn't call for cheese, but they added it for more flavor. I used the boxed Zataran's Wild Rice, so I think it had enough flavor. I am sure you could use Uncle Ben's too. If you use plain wild rice, you just may need to season it more!

From Jamie Schaefer / Kim Miller / Sandy Marquez