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

On 12/16/2014 4:38 PM, Oregonian Haruspex wrote:

>>>> 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.

> 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.

Oh, that sounds good. I love vegetables - the more, the merrier - so
when I make it I always include lots and lots of whatever veggies I
have on hand, along with largish chunks of chicken or turkey. Also,
mushrooms. Dunno why, but the ham just doesn't do it for me in wild
rice soup.

Since we're discussing Byerly's wild rice soup, here's another
Minnesota company's version of wild rice soup to compa

Land O Lakes Northwoods Wild Rice Soup

3 tablespoons Land O Lakes Butter, melted
2 medium carrots, shredded
2 ribs (1 cup) celery, sliced 1/2-inch
1 medium (1/2 cup) onion, chopped
1/4 cup all-purpose flour
1 quart (4 cups) Land O LakesŪ Half & Half
1 cup chicken broth
1/4 cup sherry or chicken broth
3 cups cooked wild rice
2 cups cooked chicken or turkey, cubed 1-inch
8 ounces (1 cup) cooked ham, cubed 1/2-inch
1/2 teaspoon salt
1/4 teaspoon pepper

Melt butter in 6-quart saucepan until sizzling; add carrots, celery
and onion. Cook over medium heat, stirring occasionally, until onion
and celery is softened. Stir in flour; cook 1 minute or until bubbly.
Add broth, sherry and half & half. Stir until smooth. Add all
remaining ingredients. Cook, stirring occasionally, until heated
through (15 to 20 minutes).