REC - Byerly's Wild Rice Soup
 

* Exported from MasterCook *

Byerly's Wild Rice Soup

Recipe By :Byerly's
Serving Size : 6 Preparation Time :0:00
Categories : rice soups/chowders


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
1 cup half and half
2 tablespoons dry sherry -- optional

In large saucepan, melt margarine; saute 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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Per serving: 340 Calories (kcal); 22g Total Fat; (58% calories from fat);
11g Protein; 24g Carbohydrate; 55mg Cholesterol; 920mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates

--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_