Byerlys Wild Rice Soup
So back in the 80's when we lived in Minnesota there was an incredible fancy for the time
(chandeliers hanging over the freezer aisle and carpeted floors!) This recipe is from them --it is so good and brought back many memories!
6 tablespoons margarine or butter
1 tablespoon minced onion
1/2 cup Flour
3 cups Chicken Broth
2 cups cooked wild rice
1/2 cup finely grated carrots
1/3 cup minced ham
3 tablespoons chopped slivered almonds
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry, (optional)
snipped fresh parsley or chives
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.
Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
(chandeliers hanging over the freezer aisle and carpeted floors!) This recipe is from them --it is so good and brought back many memories!
6 tablespoons margarine or butter
1 tablespoon minced onion
1/2 cup Flour
3 cups Chicken Broth
2 cups cooked wild rice
1/2 cup finely grated carrots
1/3 cup minced ham
3 tablespoons chopped slivered almonds
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry, (optional)
snipped fresh parsley or chives
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.
Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
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