Delicious soup, similar to Byerly's version. Instead of ham, you can use chicken if you prefer. Ingredients are very flexible -- feel free to cut back on carrots, almonds, sherry, flour, butter...anything you want less (or more) of.
4 T butter
2 T onion, minced
1/2 cup Wondra flour (regular flour OK, Wondra helps prevent lumps)
6 cups chicken broth
1 box wild rice mix, prepared
1 1/2 cups ham
1 cup carrots, finely grated
7 T almonds, slivered
1 1/2 teaspoons salt
pepper, to taste
2 cups half and half
5 T cooking sherry
Melt butter in saucepan or Dutch oven. Stir-fry onions till tender. Blend in flour, gradually add broth, cook, stirring constantly, until mixture comes to a boil. Boil one minute. Stir in rice, ham, carrots, almonds, salt and pepper. Simmer about 5 minutes. Blend in half and half. Add sherry, heat to serving temperature.
4 T butter
2 T onion, minced
1/2 cup Wondra flour (regular flour OK, Wondra helps prevent lumps)
6 cups chicken broth
1 box wild rice mix, prepared
1 1/2 cups ham
1 cup carrots, finely grated
7 T almonds, slivered
1 1/2 teaspoons salt
pepper, to taste
2 cups half and half
5 T cooking sherry
Melt butter in saucepan or Dutch oven. Stir-fry onions till tender. Blend in flour, gradually add broth, cook, stirring constantly, until mixture comes to a boil. Boil one minute. Stir in rice, ham, carrots, almonds, salt and pepper. Simmer about 5 minutes. Blend in half and half. Add sherry, heat to serving temperature.
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