Brown N Wild Rice Soup
|Sliced green onions and tops||1⁄2 Cup (8 tbs)|
|Shredded carrots||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chicken broth||4 Cup (64 tbs)|
|Brown rice||2 Cup (32 tbs), cooked|
|Wild rice||1⁄2 Cup (8 tbs), cooked|
|Minced ham||1⁄2 Cup (8 tbs)|
|Ground white pepper||1⁄4 Teaspoon|
|Half and half||1 Cup (16 tbs) (Cream And Milk)|
|Dry sherry||1 Tablespoon|
|Toasted slivered almonds||1⁄4 Cup (4 tbs) (For Garnish)|
Melt butter in large saucepan or Dutch oven; cook onions and carrots until tender-crisp.
Blend in flour, gradually stir in broth.
Cook, stirring constantly, until mixture comes to a boil; boil, stirring, 1 minute.
Stir in brown rice, wild rice, ham, pepper and thyme; simmer, uncovered, for about 5 minutes.
Stir in half-and-half and sherry.
Garnish each serving with almonds.