Chicken Wild Rice Soup
The butter and flour boil a full minute with the broth before anything else goes in, which is what makes the base thick and silky, and a splash of sherry at the end keeps the cream from tasting flat.
Start the wild rice first, since it takes the longest. Simmer it, covered, in a saucepan of salted water for 45 to 55 minutes, until most of the grains have split open and are tender but still a little chewy. Drain.
Meanwhile, cook the chicken: poach it in gently simmering water until cooked through, or do it ahead in a slow cooker. Shred it with two forks.
In a large saucepan, melt the butter over medium heat and cook the onion until soft and translucent.
Stir in the flour until smooth, then add the broth a little at a time, stirring so no lumps form. Keep stirring until it comes to a boil, then let it bubble for 1 minute; that minute cooks out the raw flour taste and lets the base thicken fully.
Stir in the cooked rice, chicken, carrot and salt, and simmer for about 5 minutes.
Stir in the half-and-half and sherry and heat through without letting it boil. Serve topped with the almonds and parsley or chives.
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