Wild Rice Soup

Nic and Ali usually request this soup after Thanksgiving and I am happy to oblige. This is a modification of a recipe I found at Byerley's in Minneapolis. I thank Lee Westfield not only for taking me ricing some 21 years ago but for sharing the rice and maple syrup he has gathered these past few years.

6 tbsp butter or olive oil
1 small to medium onion minced
1/2 c flour
3 c chicken or vegetable broth
2 c cooked wild rice
1/2 c grated carrots
3 tbsp slivered almonds
1 c half and half (fat free half and half if feeling chubby or soy milk for vegans in the crowd)
2 tbsp dry sherry

Saute the onion in butter/oil. Blend in flour and gradually ad broth, stirring until mixture comes to a boil for one minute. Stir in rice, carrots, and almonds, simmering for about 5 minutes. Blend in sherry and half and half and heat until serving temperature.  The meat-eaters in our family add turkey, a dot of cranberries on top tastes great as well!