Chicken Wild Rice Soup

Another Minnesota favorite!

6 Tbsp. butter or margarine
1 Tbsp. minced onion
1/2 c. flour
2 1/2 c. chicken broth
2 c. cooked wild rice
2 c. cooked, cubed chicken breast
1/2 c. finely grated carrots
3 Tbsp. chopped slivered almonds
1 (12 oz) can evaporated skimmed milk
2 Tbsp. dry sherry wine (optional)
-minced parsley or chives

Melt butter in saucepan; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, carrots, and almonds; simmer about 5 minutes. Blend in evaporated milk and sherry; heat to serving temperature. Garnish with minced parsley or chives.

About 6 cups