Soup Recipes

• 1 package Rice River Farms® Rice
• 8 ounces butter or margarine
• 1 1/2 cups chopped onions
• 1 1/2 cups grated carrots
• 1 cup all-purpose flour
• 3 quarts chicken broth
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 cups cubed ham
• 1 cup slivered almonds
• 1 quart half and half
• 1 cup dry sherry or additional broth

Prepare rice according to package directions. Set aside. In kettle, melt butter over medium heat. Saute onion and carrots until slightly tender. Stir in flour; cook 1 minute. Gradually add broth; cook, stirring constantly, until mixture boils and is thick. Stir in rice, salt and pepper. Reduce heat. Add ham and almonds. Stir in cream and sherry; cook, stirring constantly until heated. Garnish with parsley. 24 servings.