2 tbsp. butter
1 tbsp. minced onion
1/4 c. flour
4 c. chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1 c. half and half
2 tbsp. sherry (optional)
Minced parsley or chives
Variations: 1/3 c. minced ham, 1/3
c. finely grated carrots, 3 tbsp.
slivered almonds
Melt butter in saucepan. Saute onions until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture thickens slightly. Stir in rice and salt. Simmer 5 minutes. Blend in half and half and sherry (and any variations). Heat to serving temperature. Garnish with parsley or chives. Makes 6-7 cups.
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