Cook wild rice and set aside. Toast slivered almonds in a small saucepan over medium heat, stirring constantly until golden brown. Set aside.
In a pot, saute onions, carrots and celery in butter and olive oil until softened. Sift in flour, stirring until blended.
Slowly add broth, stirring together.
Add rice and chicken and season with salt and pepper until seasoned to your liking. Add half & half or milk and heat to a simmer, but don't boil.
BREAD BOWL DIRECTIONS:
In a large mixing bowl, soften yeast in 2/3 cup warm water. Add sugar then remaining ingredients. Stir well, dough will be sort of crumbly.
Cover with a cloth and set timer for ten minutes. Give dough a stir every ten minutes FIVE times.
After five times of stirring every ten minutes, cover and let rise for 30 minutes.
Pinch dough off into grapefruit sized balls and place on a greased cookie sheet. I usually get 6 of them. Let rise for 30 minutes.
Preheat oven to 400º and bake for 20-25 minutes, until golden brown.
To serve, cut off tops and remove the insides. Fill with Creamy Chicken & Wild Rice Soup. Top soup with toasted almonds and ENJOY!