Byerly's Wild Rice Soup

By aamundson

Wild rice soup can be made using chicken broth and ham, or vegetable broth and mushrooms for a vegetarian option. A traditional, nutritious soup that gets better the second day.

Ingredients

• 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

Details

Servings 6
Adapted from lundsandbyerlys.com

Preparation

Step 1

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.