Byerlys Wild Rice Soup Recipe 425

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BYERLY'S WILD RICE SOUP



Byerly's Wild Rice Soup image

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.

Provided by dawnie2u

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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)

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.

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



Byerly's Wild Rice Soup Recipe - (4.2/5) image

Provided by flowerpower3034

Number Of Ingredients 12

6 * 6 tablespoons margarine or butter
1 * 1 tablespoon minced onion
1/2 * 1/2 cup flour
3 * 3 cups chicken broth
2 * 2 cups cooked wild rice
1/2 * 1/2 cup finely grated carrots
1/3 * 1/3 cup minced ham
3 * 3 tablespoons chopped slivered almonds
1/2 * 1/2 teaspoon salt
1 * 1 cup half and half
2 * 2 tablespoons dry sherry, (optional)
* snipped fresh parsley or chives

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.

WILD RICE SOUP



Wild Rice Soup image

This soup is the recipe that Byerly's uses in Minnesota. I LOVE this soup and this version of Wild Rice soup!!

Provided by kzbhansen

Categories     Rice

Time 40m

Yield 5 1/2 Cups, 4 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1 tablespoon onion, minced
1/2 cup flour
3 cups chicken broth
2 cups wild rice, cooked
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry
1/3 cup ham, Minced
1/3 cup carrot, finely shredded
3 tablespoons slivered almonds

Steps:

  • Melt the butter in a saucepan, and saute the onions until they are tender.
  • Blend in the flour.
  • Slowly stir in the broth.
  • Cook on med-high heat, stirring constantly until the mixture comes to a boil.
  • Boil and stir for 1 minute.
  • Add the wild rice, salt, ham, carrots and almonds.
  • Simmer 5 minutes.
  • Blend in the half and half and the sherry and heat.
  • Serve Hot.

Nutrition Facts : Calories 660.9, Fat 29.5, SaturatedFat 16.1, Cholesterol 74.2, Sodium 1218, Carbohydrate 77.7, Fiber 6.3, Sugar 3.5, Protein 22.9

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



Byerly's Wild Rice Soup Recipe - (3.8/5) image

Provided by aamundson

Number Of Ingredients 12

6 tablespoons butter
1 tablespoon onion, minced
1/2 cup flour
3 cups chicken broth or vegetable broth
2 cups wild rice, cooked
1/3 cup cooked ham, diced or mushrooms, 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 or chives, for garnish

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.

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