Byerly's Wild Rice Soup

dawnie2u's Note:

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.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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)

Directions:

1. Melt the butter in a soup pot.
2. Saute the onion until it is softened.
3. 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.
4. Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
5. Add half-and-half and sherry, heat until just heated through.
6. Garnish with chopped fresh parsley or chives.

Reviews

[Chef #220309]

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.

[hvnonerth]

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!!

[Chef #1290108]

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.