Prep 30 mins
Cook 0 mins
This wonderful soup recipe, is from my favorite grocery store, located in Minneapolis, MN. I make it using wild rice that has been harvested by hand, thus supporting the Native American's who grow it in Northern MN. There really is a difference.
- 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.
We lived in Minnesota 16 years ago and fell in love with this soup. We have it every year at Christmas. The only change I make to the soup is to omit the extra salt. The ham makes it salty enough for us.
I am originally from Minnesota and nothing is better than this recipe! The only variation I do to this is use "Heavy whipping cream" instead of the half and half and double the sherry. I couldn't tell you how many people I have made this for and they all want the recipe! Enjoy it!!
Great recipe. If you want this soup to taste more like the soup from Byerly's double the amount of sherry to 4 tablespoons. This is what helps give it that rich flavor (obviously along with the cream.