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Oregonian Haruspex Oregonian Haruspex is offline
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Default Byerly's Wild Rice Soup

On 2014-12-16 22:26:28 +0000, jmcquown said:

> On 12/16/2014 5:02 PM, sf wrote:
>> On Tue, 16 Dec 2014 12:46:45 -0800, Oregonian Haruspex
>> > wrote:
>>> On 2014-12-16 14:56:32 +0000, sf said:
>>>> On Mon, 15 Dec 2014 21:31:59 -0800, Oregonian Haruspex
>>>> > wrote:
>>>>> I can email my mom and ask her to snap a photo of the recipe from her
>>>>> vintage Byerly's cookbook (signed by Don Byerly!) just to see if
>>>>>'s version is authentic.
>>>> That would be an interesting comparison.
>>> She took the photo last night so here we go!
>>> Note the ham, almonds, and carrots are considered optional in this
>>> recipe book. The version of the book that she has is the first
>>> printing - the current recipe on the Lunds / Byerlys web site doesn't
>>> mention that these are optional.

>> Thanks!

> Infinitely better (IMHO) with the ham and shredded carrot. We all know
> I avoid nuts/seeds.
> Jill

The carrot is there more for color than for flavor. I agree about the
ham though.

When I make this soup I do not use ham (as my wife doesn't eat it) but
instead I use smoked salt, which is a decent substitute for the smoky
flavor of ham when it can't be used.

We have also made this soup with smoked oysters.