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Default Byerly's Wild Rice Soup

On 2014-12-15 21:20:12 +0000, jmcquown said:

> 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 around.
> Jill

I grew up a couple miles from the original Byerly's in Golden Valley,
MN. My mom and Don Byerly came to know each other well, and he often
treated us to meals in the (formerly) upscale restaurant in the store.
The store wasn't just a place to buy stuff - gourmet cooking classes
were offered, anything could be obtained by special order, and Don
gainfully employed many mentally and physically handicapped people from
the area. Unfortunately since the Lund's buyout the store has declined
in quality somewhat, but you can still get excellent quality meat and
seafood at the butcher's counter.

The key to making proper Byerly's wild rice soup is to use the correct
wild rice. You must obtain the longer, slow-toasted grained wild rice
harvested by many Ojibwe Indian nations. It is vastly superior to the
commercially raised, hard, shiny black rice (we call that junk paddy
rice in MN) and once you have it you will never buy paddy rice again.