Byerlys Wild Rice Soup Recipe 385

WILD RICE SOUP WITH HAM

Steps:

• In large saucepan, melt butter; sauté 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 (or shredded chicken), almonds and salt; simmer about 5 minutes.
• Blend in half-and-half and sherry; heat to serving temperature.
• Garnish with snipped parsley or chives.

BYERLY'S WILD RICE SOUP RECIPE - (4.2/5)

Steps:

• Directions 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.

BYERLY'S WILD RICE SOUP RECIPE - (3.8/5)

Steps:

• Melt the butter in a soup pot. Sauté 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 or mushrooms, 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. Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.

BYERLY'S WILD RICE SOUP

Steps:

• 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.