Byerly's Ham & Wild Rice Soup Recipe

Melt butter and sauté onion until tender. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil and stir one minute. Stir in wild rice, ham, carrots, almonds and salt. Simmer about five minutes. Blend in half-and-half and sherry. Heat to serving temperature.

VARIATION: Chicken Wild Rice Soup

Reduce chicken broth to 2 1/2 cups. Substitute 2 cups cubed, cooked chicken for ham. Omit salt. Substitute 1 (12 oz) can evaporated skim milk for half-and-half.