Sunday, February 3, 2008

Byerly's Wild Rice Soup

When we first moved to the USA we lived in Minneapolis. You don't have to be in Minnesota for too long before you are introduced to wild rice soup. The local supermarket, Byerly's, is famous for this unique Minnesotan dish.

Ingredients
6 tablespoons butter
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/3 cup diced ham
1/2 cup finely shredded carrots
3 tablespoons chopped slivered almonds
1/2 teaspoon salt
1 cup of half-and-half
2 tablespoons dry sherry
snipped chives

Melt butter in saucepan; saute onion until tender. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, ham, carrots, almonds and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with chives.

Variation:
Chicken Wild Rice Soup:
Reduce chicken broth to 2 1/2 cups. Substitute 2 cups cubed, cooked chicken for ham. Omit salt. Substitute 1 (12-ounce) can evaporated skimmed milk for the half-and-half. Prepare as directed.

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