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Default REC: Byerly's Wild Rice Soup

Byerly's is a high-end local grocery chain. Complete with
chandeliers, last time I shopped at one. They sell this soup fresh at
their stores, and frozen in many other stores. It's GOOD! Especially
on extremely cold days like many of us are experiencing now.

* Exported from MasterCook *

Byerly's Wild Rice Soup

Recipe By :Byerly's
Serving Size : 6 Preparation Time :0:00
Categories : Cookies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter
1 tablespoon minced onion
1/2 cup flour
3 1/2 cups chicken broth
2 cups cooked wild rice -- (1/2 cup raw)
1/2 cup carrots -- finely grated
1/3 cup minced ham
3 tablespoons slivered almonds -- chopped
1/2 teaspoon salt
8 ounces half and half
2 tablespoons dry sherry -- optional

In large saucepan, melt butter; satué onion until tender. Blend in
flour; gradually add broth. Cook, stirring constantly, until mixture
comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham,
almonds and salt; simmer about 5 minutes. Blend in half-and-half and
sherry; heat to serving temperature.

Garnish with snipped parsley or chives.

Cuisine:
"American - Midwest"
Yield:
"6 cups"

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Default Byerly's Wild Rice Soup

"Damsel in dis Dress" > wrote in message
...
> Byerly's is a high-end local grocery chain. Complete with
> chandeliers, last time I shopped at one. They sell this soup fresh at
> their stores, and frozen in many other stores. It's GOOD! Especially
> on extremely cold days like many of us are experiencing now.
>
> * Exported from MasterCook *
>
> Byerly's Wild Rice Soup
>
> Recipe By :Byerly's
> Serving Size : 6 Preparation Time :0:00
> Categories : Cookies/Bars
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 6 tablespoons butter
> 1 tablespoon minced onion
> 1/2 cup flour
> 3 1/2 cups chicken broth
> 2 cups cooked wild rice -- (1/2 cup raw)
> 1/2 cup carrots -- finely grated
> 1/3 cup minced ham
> 3 tablespoons slivered almonds -- chopped
> 1/2 teaspoon salt
> 8 ounces half and half
> 2 tablespoons dry sherry -- optional
>
> In large saucepan, melt butter; satué onion until tender. Blend in
> flour; gradually add broth. Cook, stirring constantly, until mixture
> comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham,
> almonds and salt; simmer about 5 minutes. Blend in half-and-half and
> sherry; heat to serving temperature.
>
> Garnish with snipped parsley or chives.
>
>

I've had this recipe in my collection for quite some time. I agree it's
very nice! Unfortunately, I can't find wild rice here in SC. Not even the
overly expensive tiny boxed stuff! I'm not supposed to eat it anymore,
anyway. Damn, I miss wild rice soup!

Jill

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