Recipe: Byerly's Wild Rice Soup (low fat version, copycat recipe)

BYERLY'S WILD RICE SOUP
(low fat version, copycat recipe)

1 tbsp butter
1 tbsp minced onion
1/3 cup flour
3 cups chicken broth
2 cups cooked wild rice
6 oz cooked chicken breast
1/2 cup finely grated carrots
2 tbsp chopped slivered almonds
1/2 tsp salt (optional)
1 cup evaporated skim milk
2 tsp dry sherry
Minced fresh parsley or chives (for garnish)

Melt butter in saucepan; saute onion until tender.

Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute.

Stir in rice, chicken (cut into pieces), carrots, almonds and salt; simmer about 5 minutes.

Stir in (undiluted) evaporated skim milk and sherry; heat to serving temperature. Garnish with minced parsley or chives.

RECIPE NOTES:
The original recipe had 6 tablespoons butter, 3 tablespoons almonds, and called for 1/2 cup ham or chicken or other meat. The almonds add a wonderful crunch, though you could probably leave them out since the rice is kind of crunchy itself, but I think they add to the rich taste of the soup. I think 2 tbsp was enough.

Makes 6 servings
Source: Deborah Kirwan