I didn't make any changes in the recipe - although now I wish I would've added two cloves of mashed garlic and 1 - 2 cups of good white wine. Oh, well! Next time!
You find the original recipe here along with so many more favorites from this "upscale" grocery store and restaurant. I'll definitely list it here too (copy and pasting yes, because I'm totally admitting that I stole it - and for good cause!) - And the next time I defrost some, I swear I'll take a picture!
Byerly's Wild Rice Soup
- 6 tablespoons margarine or butter
- 1 tablespoon minced onion
- 1/2 cup flour
- 3 cups chicken broth
- 2 cups cooked wild rice
- 1/2 cup finely grated carrots
- 1/3 cup minced ham
- 3 tablespoons chopped slivered almonds
- 1/2 teaspoon salt
- 1 cup half and half
- 2 tablespoons dry sherry, (optional)
- snipped fresh parsley or chives
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.
Amount: 6 cups.
Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.