Minnesota Wild Rice Soup
1/2 cup wild rice, uncooked
32 oz. box of chicken broth, or chicken stock
2-3 chicken boullion cubes
1 whole, peeled onion
1/4-1/3 cup carrots, diced
1/4 cup celery, diced-optional
1/4 cup butter, melted
1/2 cup flour
1/8 tsp. white pepper, ground, or black pepper
1 1/2 qt. skim milk
2.25 oz. almonds, slivered
1/2-1 pound ham, cooked and diced
Combine wild rice, chicken broth, bullion cubes, whole onion, diced carrots and if desired, diced celery.
Bring to a boil, reduce heat, cover and simmer for about 35 minutes, or until rice is tender. Melt butter. Combine flour and pepper; add to melted butter to make a roux.
Add half of the milk to the roux. Cook, stirring constantly, until thickened.
Add the remaining milk, and the rice/vegetable mixture to the thickened milk.
Continue cooking, stirring constantly, not allowing to boil.
Add the slivered almonds and diced ham.
Continue cooking until the starch flavor is gone and flavors have blended.
Remove onion, if desired.