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jmcquown[_2_] jmcquown[_2_] is offline
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Default Byerly's Wild Rice Soup

I've been craving this soup. It's been years since I made it.

Byerly's Wild Rice Soup

6 tablespoons butter
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups wild rice, cooked
1/3 cup cooked ham, diced
1/2 cup carrot, finely shredded
3 tablespoons slivered almonds (chopped)
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry
snipped parsley (for garnish) or chives (for garnish)

Melt the butter in a soup pot.
Saute the onion until it is softened.
Blend in the flour and then gradually stir in the chicken broth. Stir
constantly until it comes to a boil, keep stirring for one more minute.
Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
Add half-and-half and sherry, heat until just heated through.
Garnish with chopped fresh parsley or chives.

Serves 4, but the site allows you to scale it to different serving amounts.

My notes: I always add a little extra sherry when I make this soup. I
avoid nuts and seeds so I'm not sure about the chopped almonds this time