Wild Rice Soup

This is supposedly close to the recipe that the Byerly’s store makes in their deli.  We love it!  It’s pretty fast and easy to make, but you’ll want to cook the wild rice ahead of time.  It says to make in a stock pot, but unless you’re making a double or triple batch, a large saucepan such as a Dutch Oven is plenty big.  Enjoy!

• 2 Tbsp butter
• 1 Tbsp chopped onions
• 1 Tbsp sliced green onions
• 3 Tbsp slivered almonds
• 1/3 c finely diced carrots
• 1 Tbsp finely chopped celery
• 2 c cooked wild rice
• 1/2 tsp sugar
• 1/2 tsp turmeric
• 2 bay leaves
• 4 c low-sodium chicken broth
• 1/3 c chopped ham
• 1 boneless, skinless chicken breast, chopped
• pepper to taste
• In cheesecloth or a tea ball combine: 1 sprig each fresh or 1 tsp each dried parsley, marjoram, thyme and basil
• 1/2 c half-and-half

In a stockpot (or large saucepan), melt butter.  Add the onions, green onions and almonds and saute until vegetables are slightly softened, 3-5 minutes.  Add carrots, celery, wild rice, sugar, turmeric, bay leaves, chicken broth, pepper, and herbs in tea ball or cheesecloth.  Bring to a boil, reduce heat and simmer for 10 minutes.  Add ham and chicken breast and cook for 10 minutes.  Remove the tea ball with the herbs.  Add half-and-half and cook until heated through.  Remove bay leaves and serve.  Makes 4-6 servings.