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Prep 20 mins
Cook 20 mins
A tweaked version of Byerley's Wild Rice Soup (from the Minneapolis, MN grocery store's cookbook). I wanted less fat and came up with this. After Christmas, I use left-over ham. After Thanksgiving, I substitute left-over turkey - probably even less fat with turkey!
- 1⁄2 cup butter (1 stick)
- 1 cup onion, minced
- 3⁄4 cup flour
- 5 cups broth (chicken or vegatable)
- 4 cups wild rice, cooked
- 1 cup mushroom, sliced
- 1 cup carrot, shredded
- 2⁄3 cup ham, diced
- 1⁄4 cup almonds, slivered
- 1 (14 ounce) can evaporated milk (low-fat or fat free)
- 4 tablespoons sherry wine (optional)
- In dutch oven or large pot, melt butter and saute onion until softened.
- Stir in flour.
- Add broth gradually while stirring until slightly thickened.
- Add rice, carrots and mushrooms.
- Bring to boil, then simmer until mushrooms appear cooked.
- Add ham, almonds and milk; cook until warmed through.
- Stir in sherry and serve.
This soup really hit the spot on this cold and snowy night. We omitted the sherry and used a brown and wild rice blend. and I added some sliced almonds to my bowl. Very quixk and easy, It made a very tasty and warming dinner with hot biscuits. Made for: For Your Consideration.