Creamy Wild Rice Soup (A Comfort Food Recipe with Options)

This is a creamy, hearty soup that hits the spot if you've been working outside in the cold.  I originally got the recipe from the mother of a girl in my daughter's Girl Scout troop.  It's quick and easy, especially if you use leftover rice, prepackaged shredded carrots, and frozen mirepoix vegetables for the onion and celery.  When I fix long grain and wild rice for a side dish, I always make twice as much as I need so I can use the leftovers to make this soup.


Creamy Wild Rice Soup

6 T butter
1/2 c chopped onion
1/2 c chopped celery
1/2 c flour
3 c chicken broth
2 c cooked wild rice OR long grain and wild rice blend
12 oz cooked chicken OR 1/3 c chopped cooked ham
1 c milk OR half-and-half
1/2 c shredded carrots
3 T chopped or slivered almonds
1 1/2 t salt
1/2 t white pepper

In a 3-quart saucepan, melt butter and brown onions and celery.  Stir in flour and cook 1 minute.  Blend in broth, bring to a boil and cook 1 minute, whisking smooth, until thickened.  Add the remaining ingredients and heat to a simmer, then serve.

NOTE:  If you want, use 2 12-oz cans of chicken breast, reduce the broth to 2 cups and add the broth from the cans with the broth specified in the recipe.