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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Back when we lived in Minnesota, it was Byerly's Wild Rice Soup that we'd crave on cold winter nights. I've modified the original recipe which Byerly's freely handed out, always using home-made chicken stock from pastured chickens. Ingredients:
6 tablespoons butter |
1 tablespoon minced onion |
1/2 cup flour |
3 cups chicken broth - heated |
2 cups wild rice, cooked |
1/3 cup cooked ham, diced |
1/2 cup carrots, finely shredded |
3 tablespoons almond slivers, chopped |
1/2 teaspoon salt |
1 cup half-and-half |
2 tablespoons dry sherry |
snipped parsley or chives (for garnish) |
Directions:
1. Make a basic rouxe, sauteeing onions in the melted butter
2. Add flour, letting the mixture cook for 1-minute after bubbling.
3. Slowly stir in the heated, home-made chicken broth.
4. Bring to a low-boil, reduce heat and simmer for 5-minutes.
5. Add remaining ingredients, stirring gently and serve.
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