Wild Rice Almond Soup

Wild Rice Almond Soup
  • Yield: 6 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 10 Mins.


  • 1/2 cup wild rice
  • 4 cups water
  • 2 tablespoons butter
  • 2 tablespoons minced onion
  • 1/4 cup flour
  • 3 cups chicken broth
  • 8 ounces cubed cooked chicken
  • 1/2 cup finely grated carrots
  • 1/4 cup Fisher® Chef’s Naturals Sliced Almonds
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/2 cup half and half
  • 1 tablespoon dry sherry, optional


  1. Bring rice and water to a boil in a medium saucepan. Reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 15 minutes; drain any excess water – rice kernels will have opened and softened.
  2. Melt butter in a large saucepan over medium high heat. Sauté onion until tender. Stir in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, chicken, carrots, almonds thyme, salt and pepper; simmer about 5 minutes or until the soup is hot. Blend in half and half and sherry; heat to serving temperature.

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