There may not be a more welcoming and warming soup than one with chicken and wild rice. Bold, woodsy flavors make it perfect for an autumn evening.
1. Saute ham in butter in a large pot over medium heat for 3-4 minutes; add onion, celery, and carrot. Cover, reduce heat to low, and sweat about 5 minutes, or until softened.
2. Stir in flour to coat vegetables; cook 1 minute, stirring constantly. Deglaze with sherry, scraping up bits from the bottom of the pot. Add broth, cooked rice, chicken, and seasonings. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
3. Finish with milk and scallions. Garnish each serving of soup with toasted almonds.
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|Serving Size: 1 Serving (1683g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1691 (57%)|
|Amt Per Serving||% DV|
|Total Fat 187.9g||250 %|
|Saturated Fat 71.5g||358 %|
|Monounsaturated Fat 71.9g|
|Polyunsanturated Fat 30.1g|
|Cholesterol 881.2mg||271 %|
|Sodium 1821.3mg||63 %|
|Potassium 3930.4mg||103 %|
|Total Carbohydrate 89.2g||26 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 86.8g|
|Protein 220.5g||315 %|
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Calories per serving: 2970
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