Friday, February 23, 2007

Byerly’s Wild Rice Soup, from Anne and Gael

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.

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