Community Pick
Byerly's Wild Rice Soup
photo by WiGal
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
- 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.
Questions & Replies
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Reviews
-
A repeating winner recipe in our house. I was thrilled to find this at food.com. as I don%u2019t have my Byerly cookbook here in AZ with me-just can%u2019t drag around all my cookbooks. Have made this exact recipe many times over the last 20 years. Made as posted except for the fresh parsley. And if you use recipe#111588 to prepare rice and then freeze in portion, this recipe is easy and fast. Thank you dawn for posting.
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RECIPE SUBMITTED BY
dawnie2u
san diego, 43