Chicken & Wild Rice Soup

Ingredients

• 6 tablespoons margarine or butter
• 1 tablespoon minced onion
• 1/2 cup flour
• 3 cups chicken broth
• 1 large grilled chicken breast, diced or shredded 
• 1/3 cup minced ham
• 1/2 cups wild rice 
• 1/2 cup sliced carrots
• 3 tablespoons chopped slivered almonds
• 1/2 teaspoon salt
• 1 cup half and half
• 2 tablespoons dry sherry, (optional)
• snipped fresh parsley or chives

1. Reserve carrots, grilled chicken, sherry, and the parsley/chives
    
2. In large saucepan, melt margarine; saute onion until tender.  Blend in flour; gradually add broth.  Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
    
3. Put sauteed mixture and all the rest of the ingredients in crockpot except for those reserved into crockpot
    
4. Cook on high for 3 to 4 hours, then add carrots
    
5. Continue cooking on low for 1 1/2 to 2 hours on low, then add the grilled chicken and sherry
    
6. Serve and garnish with parsley and/or chives
    
7. Yields about 6 cups

Tip:  One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.

Thanks to Gail Krafve