Classic Creamy Wild Rice Chicken Soup

    1/2 cup finely chopped onion
    6 tbsp butter
    1/2 cup flour
    1 pkg (32 oz) chicken broth
    2 cups cooked wild rice
    1/2 cup grated carrots
    2 cups cooked, cubed Gold'n Plump® All Natural™ Boneless
    Skinless Split Chicken Breasts
    3 tbsp slivered almonds
    1/2 tsp salt
    1 cup half and half
    2 tbsp dry sherry
    1 jar (6 oz) sliced mushrooms, drained (optional)

In large saucepan, saute onion in butter. Add flour, stirring until
bubbly; gradually stir in broth. Stir in wild rice, carrots, chicken,
almonds, and salt; simmer 5 minutes. Stir in half and half, sherry,
and mushrooms; heat through.

6-8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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