Wild rice soup --byerlys
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter Or Margarine |
| 1 | tablespoon | Minced Onion |
| ½ | cup | Flour |
| 3 | cups | Chicken Broth |
| 2 | cups | Cooked Wild Rice |
| ½ | teaspoon | Salt |
| ⅓ | cup | Minced Ham; opt. |
| ⅓ | cup | Finely Shredded Carrot; opt. |
| 3 | tablespoons | Chopped Slivered Almonds; opt. |
| 1 | cup | Half And Half |
| 2 | tablespoons | Dry Sherry; opt. |
| Snipped Parsley Or Chives | ||
Directions
Melt butter in saucepan. Saute onion until tender. Blend in flour; gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, salt, ham, carrot, and almonds; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with parsley. Makes 5½ cups. I always add the ham, carrots and almonds. They add a lot! Recipe By : Byerlys
Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 18:42:21 -0800 From: tstak <tstak@...>
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