I've been craving this soup. It's been years since I made it.

http://www.food.com/recipe/byerlys-w...ce-soup-178083

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

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

> I've been craving this soup. It's been years since I made it.
>
> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>
> 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.

On 2014-12-15 23:43:33 +0000, Oregonian Haruspex said:

> On 2014-12-15 21:20:12 +0000, jmcquown said:
>
>> I've been craving this soup. It's been years since I made it.
>>
>> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>>
>> Byerly's Wild Rice Soup


(snipped)

> 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.

I agree that the lake-grown rice is superior, but I've never heard the
other referred to as "junk paddy rice." (And I've always thought
their deli food was greatly overrated.) I buy my wild rice at
Northland Native American (Products?) on 14th and Franklin. It's now
about $12/lb, about the price it was in the 1950s.
--
--
Barb
www.barbschaller.com, last update April 2013

On 12/15/2014 7:28 PM, Sqwertz wrote:
> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote:
>
>> I've been craving this soup. It's been years since I made it.
>>
>> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>>
>> 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)
>
> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild
> rice?
>
> :-)
>

Funny man.


--
From somewhere very deep in the heart of Texas

On 2014-12-16 02:33:30 +0000, Janet Wilder said:

> On 12/15/2014 7:28 PM, Sqwertz wrote:
>> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote:
>>
>>> I've been craving this soup. It's been years since I made it.
>>>
>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>>>
>>> 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)
>>
>> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild
>> rice?
>>
>> :-)
>>
>
> Funny man.

Two cups of cooked wild rice. Maybe 3/4 cup raw.

--
--
Barb
www.barbschaller.com, last update April 2013

Barb, with all due respect, "2 cups wild rice, cooked," means (as written) 2 cups of raw
Wild rice, then cooked. It is not written correctly, based on the proportions of the other
ingredients. It should have been written,"2 cups cooked wild rice."

But I guess I am late to the discussion...I was out in my canoe, trying to find some wild
rice to harvest. 😃

N.

On Thu, 18 Dec 2014 15:25:45 -0800 (PST), Nancy2
> wrote:

>Barb, with all due respect, "2 cups wild rice, cooked," means (as written) 2 cups of raw
>Wild rice, then cooked. It is not written correctly, based on the proportions of the other
>ingredients. It should have been written,"2 cups cooked wild rice."
>
>But I guess I am late to the discussion...I was out in my canoe, trying to find some wild
>rice to harvest. ?
>
>N.

ALL of the recipes in the literature included with my wild rice say
"UNcooked" wild rice, especially for soups... only recipe that says
cooked wild rice is for a meat loaf recipe. Schaller is another one
who has no clue what a comma means, she must have graduated from the
same *junior* high school as the dwarf.

On 2014-12-19 00:39:53 +0000, Brooklyn1 said:

> On Thu, 18 Dec 2014 15:25:45 -0800 (PST), Nancy2
> > wrote:
>
>> Barb, with all due respect, "2 cups wild rice, cooked," means (as
>> written) 2 cups of raw
>> Wild rice, then cooked. It is not written correctly, based on the
>> proportions of the other
>> ingredients. It should have been written,"2 cups cooked wild rice."
>>
>> But I guess I am late to the discussion...I was out in my canoe, trying
>> to find some wild
>> rice to harvest. ?
>>
>> N.
>
> ALL of the recipes in the literature included with my wild rice say
> "UNcooked" wild rice, especially for soups... only recipe that says
> cooked wild rice is for a meat loaf recipe. Schaller is another one
> who has no clue what a comma means, she must have graduated from the
> same *junior* high school as the dwarf.

Hey, at least we graduated. ;-P
--
--
Barb
www.barbschaller.com, last update April 2013

"Sqwertz" > wrote in message
...
> On Thu, 18 Dec 2014 19:39:53 -0500, Brooklyn1 wrote:
>
>> On Thu, 18 Dec 2014 15:25:45 -0800 (PST), Nancy2
>> > wrote:
>>
>>>Barb, with all due respect, "2 cups wild rice, cooked," means (as
>>>written) 2 cups of raw
>>>Wild rice, then cooked. It is not written correctly, based on the
>>>proportions of the other
>>>ingredients. It should have been written,"2 cups cooked wild rice."
>>>
>>>But I guess I am late to the discussion...I was out in my canoe, trying
>>>to find some wild
>>>rice to harvest. ?
>>>
>>>N.
>>
>> ALL of the recipes in the literature included with my wild rice say
>> "UNcooked" wild rice, especially for soups... only recipe that says
>> cooked wild rice is for a meat loaf recipe. Schaller is another one
>> who has no clue what a comma means, she must have graduated from the
>> same *junior* high school as the dwarf.
>
> Earlier in the thread you were arguing that it meant cooked wild rice:
>
> "2 cups COOKED wild rice" means exactly the same as "2 cups wild rice,
> cooked".
>
> And now here you are trying to take pot shots at Barb who was AGREEING
> with you, yet now you're trying to change your stance saying it means
> uncooked wild rice. Make up your feeble little mind, will ya?
>
> You are what is known as a Genuine Usenet Kook, Pussy Katz. You argue
> just to be obnoxious forgetting WTF you were arguing about in the
> first place. Get a grip, dude.
>
> ObFood: Canned Corned beef hash fried until crispy on the bottom.
> Then topped with two raw eggs, sunny-side up, until cooked. Comfort
> food (but not from my childhood).
>
> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> -sw

so that's two eggs, cooked?

On 2014-12-19 01:30:10 +0000, Sqwertz said:

> On Thu, 18 Dec 2014 19:39:53 -0500, Brooklyn1 wrote:
>
>> On Thu, 18 Dec 2014 15:25:45 -0800 (PST), Nancy2
>> > wrote:
>>
>>> Barb, with all due respect, "2 cups wild rice, cooked," means (as
>>> written) 2 cups of raw
>>> Wild rice, then cooked. It is not written correctly, based on the
>>> proportions of the other
>>> ingredients. It should have been written,"2 cups cooked wild rice."
>>>
>>> But I guess I am late to the discussion...I was out in my canoe, trying
>>> to find some wild
>>> rice to harvest. ?
>>>
>>> N.
>>
>> ALL of the recipes in the literature included with my wild rice say
>> "UNcooked" wild rice, especially for soups... only recipe that says
>> cooked wild rice is for a meat loaf recipe. Schaller is another one
>> who has no clue what a comma means, she must have graduated from the
>> same *junior* high school as the dwarf.
>
> Earlier in the thread you were arguing that it meant cooked wild rice:
>
> "2 cups COOKED wild rice" means exactly the same as "2 cups wild rice,
> cooked".
>
> And now here you are trying to take pot shots at Barb who was AGREEING
> with you, yet now you're trying to change your stance saying it means
> uncooked wild rice. Make up your feeble little mind, will ya?

Jesus, where was I agreeing with Sheldon? "2 cups wild rice, cooked"
means you measure 2 cups of raw rice then cook it. I'll have to see
if I can find what I said that has you and Nancy thinking I agree with
Sheldon. Mmmmm, not so much.
--
--
Barb
www.barbschaller.com, last update April 2013

"Sqwertz" > wrote in message
...
> On Thu, 18 Dec 2014 19:39:53 -0500, Brooklyn1 wrote:
>
>> On Thu, 18 Dec 2014 15:25:45 -0800 (PST), Nancy2
>> > wrote:
>>
>>>Barb, with all due respect, "2 cups wild rice, cooked," means (as
>>>written) 2 cups of raw
>>>Wild rice, then cooked. It is not written correctly, based on the
>>>proportions of the other
>>>ingredients. It should have been written,"2 cups cooked wild rice."
>>>
>>>But I guess I am late to the discussion...I was out in my canoe, trying
>>>to find some wild
>>>rice to harvest. ?
>>>
>>>N.
>>
>> ALL of the recipes in the literature included with my wild rice say
>> "UNcooked" wild rice, especially for soups... only recipe that says
>> cooked wild rice is for a meat loaf recipe. Schaller is another one
>> who has no clue what a comma means, she must have graduated from the
>> same *junior* high school as the dwarf.
>
> Earlier in the thread you were arguing that it meant cooked wild rice:
>
> "2 cups COOKED wild rice" means exactly the same as "2 cups wild rice,
> cooked".
>
> And now here you are trying to take pot shots at Barb who was AGREEING
> with you, yet now you're trying to change your stance saying it means
> uncooked wild rice. Make up your feeble little mind, will ya?
>
> You are what is known as a Genuine Usenet Kook, Pussy Katz. You argue
> just to be obnoxious forgetting WTF you were arguing about in the
> first place. Get a grip, dude.
>
> ObFood: Canned Corned beef hash fried until crispy on the bottom.
> Then topped with two raw eggs, sunny-side up, until cooked. Comfort
> food (but not from my childhood).
>
> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> -sw

Oh yes he did. I remember.

I just looked up the Shelton's Chicken And Rice Soup. We used to buy it
canned. It was gluten free but it seems it is no longer available. Which
is probably a good thing. I don't know what they did to it but there was no
actual soup in the can! The picture on the can shows chicken soup with lots
of broth and mostly brown rice with a little wild. What came out of the can
was mostly wild rice, a little brown rice, a little chicken and only enough
broth to dampen it all.

On 2014-12-18 23:25:45 +0000, Nancy2 said:

> Barb, with all due respect, "2 cups wild rice, cooked," means (as
> written) 2 cups of raw
> Wild rice, then cooked. It is not written correctly, based on the
> proportions of the other
> ingredients. It should have been written,"2 cups cooked wild rice."
> But I guess I am late to the discussion...I was out in my canoe, trying
> to find some wild
> rice to harvest. 😃
>
> N.

No due respect necessary. I'm with you. :-0)
--
--
Barb
www.barbschaller.com, last update April 2013

"Sqwertz" > wrote in message
...
> On Mon, 15 Dec 2014 20:33:30 -0600, Janet Wilder wrote:
>
>> On 12/15/2014 7:28 PM, Sqwertz wrote:
>>> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote:
>>>
>>>> I've been craving this soup. It's been years since I made it.
>>>>
>>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>>>>
>>>> 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)
>>>
>>> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild
>>> rice?
>>>
>>> :-)
>>
>> Funny man.
>
> Ahh, but It really IS ambiguous. Especially when the same recipe uses
> terms such as:
>
> 1 tablespoon minced onion
> 1/3 cup cooked ham, diced
> 1/2 cup carrot, finely shredded
> 3 tablespoons slivered almonds (chopped)
>
> We would assume it's 2 cups of cooked wild rice (judging by the amount
> of liquid in the recipe), but then look at the "cooked ham" ingredient
> which is specifically cooked before measuring. And the onion is
> measure minced, so then why isn't the carrot listed as "1/2 cup finely
> shredded carrot"? Then we have a third form of ambiguity using
> parenthesis as in "almonds (chopped)".
>
> The order of the terms used in this recipe are not consistent and
> could be confusing to some people. As an editor yourself I would
> think you would consider this bad form.
>
> -sw

Yep. Certainly wouldn't work as written. The wild rice that I cooked
yesterday called for 2 cups of broth to 1/2 cup of rice. And it wasn't
soup.

On 2014-12-16 04:51:45 +0000, Julie Bove said:

> "Sqwertz" > wrote in message
> ...
>> On Mon, 15 Dec 2014 20:33:30 -0600, Janet Wilder wrote:
>>
>>> On 12/15/2014 7:28 PM, Sqwertz wrote:
>>>> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote:
>>>>
>>>>> I've been craving this soup. It's been years since I made it.
>>>>>
>>>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>>>>>
>>>>> 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)
>>>>
>>>> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild
>>>> rice?
>>>>
>>>> :-)
>>>
>>> Funny man.
>>
>> Ahh, but It really IS ambiguous. Especially when the same recipe uses
>> terms such as:
>>
>> 1 tablespoon minced onion
>> 1/3 cup cooked ham, diced
>> 1/2 cup carrot, finely shredded
>> 3 tablespoons slivered almonds (chopped)
>>
>> We would assume it's 2 cups of cooked wild rice (judging by the amount
>> of liquid in the recipe), but then look at the "cooked ham" ingredient
>> which is specifically cooked before measuring. And the onion is
>> measure minced, so then why isn't the carrot listed as "1/2 cup finely
>> shredded carrot"? Then we have a third form of ambiguity using
>> parenthesis as in "almonds (chopped)".
>>
>> The order of the terms used in this recipe are not consistent and
>> could be confusing to some people. As an editor yourself I would
>> think you would consider this bad form.
>>
>> -sw
>
> Yep. Certainly wouldn't work as written. The wild rice that I cooked
> yesterday called for 2 cups of broth to 1/2 cup of rice. And it wasn't
> soup.

It would work as written. Properly done, this soup is very thick
indeed. Almost a rice casserole in texture.

I'm not sure if t

> I'm not sure if t

Damn Unison.

I'm not sure if anybody else here can claim to have had the "real deal"
or not, straight from the Byerly's restaurant, and to have eaten it
with Don Byerly himself, but the amount of liquid sounds appropriate.

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
food.com's version is authentic.

On 2014-12-16 05:31:59 +0000, Oregonian Haruspex said:

>>
>> I'm not sure if t
>
> Damn Unison.
>
> I'm not sure if anybody else here can claim to have had the "real deal"
> or not, straight from the Byerly's restaurant, and to have eaten it
> with Don Byerly himself, but the amount of liquid sounds appropriate.
>
> 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
> food.com's version is authentic.

http://lundsandbyerlys.com/recipe/wild-rice-soup/

"Oregonian Haruspex" > wrote in message
...
>> I'm not sure if t
>
> Damn Unison.
>
> I'm not sure if anybody else here can claim to have had the "real deal" or
> not, straight from the Byerly's restaurant, and to have eaten it with Don
> Byerly himself, but the amount of liquid sounds appropriate.
>
> 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
> food.com's version is authentic.

Then that rice must be different than what I have which claims to be the
real thing.

On Mon, 15 Dec 2014 21:31:59 -0800, Oregonian Haruspex
> wrote:

>> I'm not sure if t
>
>Damn Unison.
>
>I'm not sure if anybody else here can claim to have had the "real deal"
>or not, straight from the Byerly's restaurant, and to have eaten it
>with Don Byerly himself, but the amount of liquid sounds appropriate.
>
>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
>food.com's version is authentic.

I'd not want the "real deal". Thats not a recipe I'd consider, it's
definitely a WASTE of expensive wild rice. This Byerly putz is pure
TIAD.

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
> food.com's version is authentic.

That would be an interesting comparison.

--
A kitchen without a cook is just a room

On 2014-12-16 05:31:59 +0000, Oregonian Haruspex said:

>>
>> I'm not sure if t
>
> Damn Unison.
>
> I'm not sure if anybody else here can claim to have had the "real deal"
> or not, straight from the Byerly's restaurant, and to have eaten it
> with Don Byerly himself, but the amount of liquid sounds appropriate.
>
> 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
> food.com's version is authentic.

Here is a link to Byerly's web site page with the recipe:
http://lundsandbyerlys.com/recipe/wild-rice-soup/
--
--
Barb
www.barbschaller.com, last update April 2013

"Oregonian Haruspex" > wrote in message
...
> On 2014-12-16 04:51:45 +0000, Julie Bove said:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Mon, 15 Dec 2014 20:33:30 -0600, Janet Wilder wrote:
>>>
>>>> On 12/15/2014 7:28 PM, Sqwertz wrote:
>>>>> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote:
>>>>>
>>>>>> I've been craving this soup. It's been years since I made it.
>>>>>>
>>>>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>>>>>>
>>>>>> 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)
>>>>>
>>>>> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild
>>>>> rice?
>>>>>
>>>>> :-)
>>>>
>>>> Funny man.
>>>
>>> Ahh, but It really IS ambiguous. Especially when the same recipe uses
>>> terms such as:
>>>
>>> 1 tablespoon minced onion
>>> 1/3 cup cooked ham, diced
>>> 1/2 cup carrot, finely shredded
>>> 3 tablespoons slivered almonds (chopped)
>>>
>>> We would assume it's 2 cups of cooked wild rice (judging by the amount
>>> of liquid in the recipe), but then look at the "cooked ham" ingredient
>>> which is specifically cooked before measuring. And the onion is
>>> measure minced, so then why isn't the carrot listed as "1/2 cup finely
>>> shredded carrot"? Then we have a third form of ambiguity using
>>> parenthesis as in "almonds (chopped)".
>>>
>>> The order of the terms used in this recipe are not consistent and
>>> could be confusing to some people. As an editor yourself I would
>>> think you would consider this bad form.
>>>
>>> -sw
>>
>> Yep. Certainly wouldn't work as written. The wild rice that I cooked
>> yesterday called for 2 cups of broth to 1/2 cup of rice. And it wasn't
>> soup.
>
> It would work as written. Properly done, this soup is very thick indeed.
> Almost a rice casserole in texture.
>
> I'm not sure if t

I really don't think it would. In fact I don't think that's even enough
liquid to cook the rice!

On Tue, 16 Dec 2014 05:19:09 -0800, "Julie Bove"
> wrote:

>
>"Oregonian Haruspex" > wrote in message
...
>> On 2014-12-16 04:51:45 +0000, Julie Bove said:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Mon, 15 Dec 2014 20:33:30 -0600, Janet Wilder wrote:
>>>>
>>>>> On 12/15/2014 7:28 PM, Sqwertz wrote:
>>>>>> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote:
>>>>>>
>>>>>>> I've been craving this soup. It's been years since I made it.
>>>>>>>
>>>>>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>>>>>>>
>>>>>>> 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)
>>>>>>
>>>>>> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild
>>>>>> rice?
>>>>>>
>>>>>> :-)
>>>>>
>>>>> Funny man.
>>>>
>>>> Ahh, but It really IS ambiguous. Especially when the same recipe uses
>>>> terms such as:
>>>>
>>>> 1 tablespoon minced onion
>>>> 1/3 cup cooked ham, diced
>>>> 1/2 cup carrot, finely shredded
>>>> 3 tablespoons slivered almonds (chopped)
>>>>
>>>> We would assume it's 2 cups of cooked wild rice (judging by the amount
>>>> of liquid in the recipe), but then look at the "cooked ham" ingredient
>>>> which is specifically cooked before measuring. And the onion is
>>>> measure minced, so then why isn't the carrot listed as "1/2 cup finely
>>>> shredded carrot"? Then we have a third form of ambiguity using
>>>> parenthesis as in "almonds (chopped)".
>>>>
>>>> The order of the terms used in this recipe are not consistent and
>>>> could be confusing to some people. As an editor yourself I would
>>>> think you would consider this bad form.
>>>>
>>>> -sw
>>>
>>> Yep. Certainly wouldn't work as written. The wild rice that I cooked
>>> yesterday called for 2 cups of broth to 1/2 cup of rice. And it wasn't
>>> soup.
>>
>> It would work as written. Properly done, this soup is very thick indeed.
>> Almost a rice casserole in texture.
>>
>> I'm not sure if t
>
>I really don't think it would. In fact I don't think that's even enough
>liquid to cook the rice!

Correct! That's a recipe for landfill, written by an imbecile, WTF is
going to chop slivered almonds when it makes more sense to chop whole
almonds... reminds me of stoopid recipes that call for chopped Jumbo
shrimp.

On 2014-12-16 05:29:19 +0000, Oregonian Haruspex said:
(snipped)
>>>
>>> The order of the terms used in this recipe are not consistent and
>>> could be confusing to some people. As an editor yourself I would
>>> think you would consider this bad form.
>>>
>>> -sw
>>
>> Yep. Certainly wouldn't work as written. The wild rice that I cooked
>> yesterday called for 2 cups of broth to 1/2 cup of rice. And it wasn't
>> soup.
>
> It would work as written. Properly done, this soup is very thick
> indeed. Almost a rice casserole in texture.
>
>
Which is why I am not a fan. If I want hotdish, I'll make hotdish. If
I want soup, I make soup.
--
--
Barb
www.barbschaller.com, last update April 2013

On 2014-12-16 03:00:29 +0000, Sqwertz said:

> On Mon, 15 Dec 2014 20:33:30 -0600, Janet Wilder wrote:
>
>> On 12/15/2014 7:28 PM, Sqwertz wrote:
>>> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote:
>>>
>>>> I've been craving this soup. It's been years since I made it.
>>>>
>>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>>>>
>>>> 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
>>>
>>> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild
>>> rice?
>>
>
> Ahh, but It really IS ambiguous. Especially when the same recipe uses
> terms such as:
>
> 1 tablespoon minced onion
> 1/3 cup cooked ham, diced
> 1/2 cup carrot, finely shredded
> 3 tablespoons slivered almonds (chopped)
>
> We would assume it's 2 cups of cooked wild rice (judging by the amount
> of liquid in the recipe), but then look at the "cooked ham" ingredient
> which is specifically cooked before measuring. And the onion is
> measure minced, so then why isn't the carrot listed as "1/2 cup finely
> shredded carrot"? Then we have a third form of ambiguity using
> parenthesis as in "almonds (chopped)".
>
> The order of the terms used in this recipe are not consistent and
> could be confusing to some people. As an editor yourself I would
> think you would consider this bad form.
>
> -sw

I'm not even an editor and I consider it bad form. Tsk, tsk.

--
--
Barb
www.barbschaller.com, last update April 2013

On Mon, 15 Dec 2014 19:28:27 -0600, Sqwertz >
wrote:

>On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote:
>
>> I've been craving this soup. It's been years since I made it.
>>
>> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>>
>> 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)
>
>Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild
>rice?
>
>:-)

That comma says 2 cups of cooked rice, not 2 cups of raw rice... which
of course is dumb since it's exceedingly rare to add cooked rice to a
home made soup... there's not nearly enough liquid in that recipe to
call it a soup anyway, more a pilaf. I'd question that 1/2 cup of
flour, that's enough to make library paste pudding, not soup.

"Brooklyn1" > wrote in message
news
> On Mon, 15 Dec 2014 19:28:27 -0600, Sqwertz >
> wrote:
>
>>On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote:
>>
>>> I've been craving this soup. It's been years since I made it.
>>>
>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>>>
>>> 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)
>>
>>Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild
>>rice?
>>
>>:-)
>
> That comma says 2 cups of cooked rice, not 2 cups of raw rice... which
> of course is dumb since it's exceedingly rare to add cooked rice to a
> home made soup... there's not nearly enough liquid in that recipe to
> call it a soup anyway, more a pilaf. I'd question that 1/2 cup of
> flour, that's enough to make library paste pudding, not soup.

Actually, no. When written like that it means two cups of raw rice that
have been cooked. If it was supposed to be two cups of cooked rice it would
say just that.

On 2014-12-16 14:21:16 +0000, Brooklyn1 said:

> On Mon, 15 Dec 2014 19:28:27 -0600, Sqwertz >
> wrote:
>
>> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote:
>>
>>> I've been craving this soup. It's been years since I made it.
>>>
>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>>>
>>> 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)
>>
>> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild
>> rice?
>>
>> :-)
>
> That comma says 2 cups of cooked rice, not 2 cups of raw rice... which
> of course is dumb since it's exceedingly rare to add cooked rice to a
> home made soup... there's not nearly enough liquid in that recipe to
> call it a soup anyway, more a pilaf. I'd question that 1/2 cup of
> flour, that's enough to make library paste pudding, not soup.

No, the comma says you measure 2 cups of wild rice, then cook it. And
if I added raw rice to soup, it would absorb way too much broth. I
consider gumbo to be soup and the standard serving is to put a small
portion of cooked rice into a soup bowl or plate and add the gumbo to
it.
--
--
Barb
www.barbschaller.com, last update April 2013

"Melba's Jammin'" > wrote in message
news:2014121721051646603-barbschaller@earthlinknet...
> On 2014-12-16 14:21:16 +0000, Brooklyn1 said:
>
>> On Mon, 15 Dec 2014 19:28:27 -0600, Sqwertz >
>> wrote:
>>
>>> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote:
>>>
>>>> I've been craving this soup. It's been years since I made it.
>>>>
>>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>>>>
>>>> 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)
>>>
>>> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild
>>> rice?
>>>
>>> :-)
>>
>> That comma says 2 cups of cooked rice, not 2 cups of raw rice... which
>> of course is dumb since it's exceedingly rare to add cooked rice to a
>> home made soup... there's not nearly enough liquid in that recipe to
>> call it a soup anyway, more a pilaf. I'd question that 1/2 cup of
>> flour, that's enough to make library paste pudding, not soup.
>
> No, the comma says you measure 2 cups of wild rice, then cook it. And if
> I added raw rice to soup, it would absorb way too much broth. I consider
> gumbo to be soup and the standard serving is to put a small portion of
> cooked rice into a soup bowl or plate and add the gumbo to it.

I learned from a chef that you must cook pasta and rice separately and then
add it to the soup or it will suck up all the liquid. The only time I do
not take this step is if I am making a very small amount of soup to be
consumed right away.

My wild rice soup, posted in 1995: http//tinyurl.com/orydkop. It's Mimi Hiller's
reposting, along with her comments.

N.

On 12/18/2014 8:54 AM, Nancy2 wrote:
> My wild rice soup, posted in 1995: http//tinyurl.com/orydkop. It's Mimi Hiller's
> reposting, along with her comments.
>
> N.
>
That link doesn't bring up anything about wild rice soup.

Jill

On Thu, 18 Dec 2014 05:54:30 -0800 (PST), Nancy2
> wrote:

> My wild rice soup, posted in 1995: http//tinyurl.com/orydkop. It's Mimi Hiller's
> reposting, along with her comments.
>
> N.

Remove the http// to get it to even work, get to some weird interface
with google groups. Sign in, go to My Groups. No idea what to do
next. Why don't you just post it here?

--
A kitchen without a cook is just a room

On Thursday, December 18, 2014 7:54:35 AM UTC-6, Nancy2 wrote:
> My wild rice soup, posted in 1995: http//tinyurl.com/orydkop. It's Mimi Hiller's
> reposting, along with her comments.
>
> N.

Sorry the link didn't work. Here it is, without Mimi's comments. You can find the original post by searching Google Groups for "Nancy Wild Rice Soup.."

Cream of Chicken Soup with Wild Rice Nancy Dooley

(8 servings according to recipe, but more like 18
it makes A LOT!)

8 oz. uncooked wild rice (1 1/3 C.)
1 3 ½ pound fryer chicken, cut up (I used 4 ½ lbs. of "Pick of the Chick."
7 C. water
8 oz. sliced mushrooms
2 T. cooking oil
1 C. chopped onion
1 C. chopped celery
2 T. instant chicken bouillon granules
3/4 tsp. white pepper (I put in a tad more than that)
½ tsp. salt (I didn't add any extra because of the bouillon)
½ C. butter
3/4 C. all-purpose flour
4 C. milk
3/4 C. dry white wine

Rinse and drain wild rice 3 or 4 times and then cook according to pkg. directions for 40 minutes; drain off liquid and rinse thoroughly. Set aside.

In a large saucepan, combine the chicken and water. Bring to boiling, reduce heat and simmer for 40 minutes or until the chicken is tender. Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces. In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then. Remove from heat. Return the broth to the saucepan.

Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules, white pepper and salt. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes.


In a large separate saucepan, melt the butter. Stir in flour until it all clings together and is smooth. Add the milk all at once and stir and cook until it's bubbly and thick. Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the white wine. Heat through. Makes 8 servings.