Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Melt the butter in a soup pot. Saute 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, 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.
Number Of Ingredients 12 Steps:
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.
Yield 6 cups Number Of Ingredients 12 Steps:
In large saucepan, melt butter; sauté 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 (or shredded chicken), almonds and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Number Of Ingredients 12 Steps:
Directions 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.
Time 50m Yield 10 Number Of Ingredients 12 Steps:
Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently. Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.
Time 40m Number Of Ingredients 12 Steps:
Put the soup pot on the stovetop and at medium to low heat melt butter in the pot. Once the butter gets completely melted throw in the chopped onions and stirs fry them until translucent and a little browned. In the next step blend the flour in this onion mixture and stir well to properly mix. Then fill the pot with the chicken broth. You need to stir constantly while waiting for the broth to get boiled. Stir well after boiling and then add the rice to it. After adding the rice it’s high time to add all the remaining ingredients like carrot, meat, and almonds. Sprinkle some salt in the mixture to season it and cook. Let it cook for 5-8 more minutes and then add half and half to it. Add sherry to it and heat for some time. After simmering for 5 minutes, your rice soup is done. Garnish the chopped parsley before serving.
More about “byerlys wild rice soup recipes”
Time 1h30m Yield 6 Number Of Ingredients 10 Steps:
In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes. In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend the half and half into the soup just before serving.
