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BYERLY'S WILD RICE SOUP




Source of Recipe


Bylery's resaurant & Grocery Store


List of Ingredients




6 TABLESPOONS MARGARINE OR BUTTER
1 TABLESPOON MINCED ONION
1/2 CUP FLOUR
2 [14 1/2 OZ.] CANS CHICKEN BROTH [ 3 1/2
CUPS]
2 CUPS COOKED WILD RICE
1/2 CUP FINELY GRATED CARROTS
1/3 CUP MINCED HAM
3 TABLESPOONS CHOPPED SLIVERED ALMONDS
1 CUP HALF AND HALF
2 TABLESPOONS DRY SHERRY [OPTIONAL]
SNIPPED FRESH PARSLEY OR CHIVES


Recipe



IN A LARGE SAUCEPAN, MELT BUTTER;
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 MINUETS, BLEND IN HALF AND HALF AND SHERRY; HEAT TO SERVING TEMPERATURE.
GARNISH WITH SNIPPED PARSELY OF CHIVES.
AMOUNT 12 - 1st COURSE SERVINGS.
TIP: 1/2 CUP UNCOOKED WILD RICE = 1 1/2 - 2 CUPS COOKED.

ED'S NOTES:
THIS IS A GOOD SOUP. MOST PEOPLE LIKE IT. I USE ABOUT 3 TO 4 TABLESPOONS OF ONIONS. AND 2 CANS OF BROTH IS CLOSER TO 4
CUPS. I HAVE USED 3 CANS AND IT STILL COMES OUT O.K. I DICE
THE HAM RATHER THAN MINCE THE HAM. I THINK IT'S GOOD TO HAVE SOMETHING TO BITE. I USE SLICED ALMONDS IN THE SOUP, AND I DON'T CHOP THEM, THIS IS PERSONAL PREFERENCE BUT I LIKE THE CRUNCH OF THE SLICED ALMONDS. I DON'T MESS AROUND WITH THE SHERRY, PARSELY OR CHIVES, ITS PRETTY GOOD THE WAY IT IS. BUT I WOULD IF IT WAS FOR THE FIRST COURSE AT A DINNER PARTY. AND IF I GET A LITTLE EXTRA RICE COOKED I THROW IT ALL IN. IT'S WILD RICE SOUP AFTER ALL. AND I USUALLY PUT IN 1/2 TO 2/3 CUPS OF DICED HAM. THIS SOUP TURNS OUT PRETTY GOOD.

Source:
"Byerly's Grocery Store"
Yield:
"6 cups"

Per serving: 90 Calories (kcal); 4g Total Fat; (37% calories from fat); 3g Protein; 11g Carbohydrate; 12mg Cholesterol; 88mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Use a 1/2 cup size ladle to fill soup cups for a first course of soup followed by salad, then the main course, then dessert.

For a simpler supper serve, filling a bowl with one cup of soup, then the main course, then Dessert.

For just a soup supper about 1 1/2 to 2 cups of soup and some good whole grain crusty bread.