Wild Rice Soup

Byerly’s.com

Ingredients:
6 tablespoons butter
1 tablespoon minced onion
½ cup flour
3 cups chicken broth
2 cups cooked wild rice
1/3 cup minced ham
½ cup finely grated carrots
3 tablespoons chopped slivered almonds
½ teaspoon salt (optional)
1 cup half and half
2 tablespoons dry sherry
minced parsley or chives

Preparation:
Melt butter in saucepan; sauté onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, ham, carrots, almonds, and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley or chives. Makes 6 cups.

Basic Cooking Method of Wild Rice:
1 cup wild rice 1 tsp salt 4 cups water
(Makes 6-8 servings)
Rinse wild rice under running water using a strainer or in a bowl of water, drain. Place wild rice in a heavy saucepan with salt and water. Bring to a boil; simmer, covered, until kernels are open and tender but not mushy (about 45-55 minutes). Drain excess liquid. Prepare one of additions (below), stir into cooked wild rice.

-Melt ¼ cup butter or margarine.
-Sauté ½ cup sliced almonds in ¼ cup butter or margarine (2-3 min.).
-Sauté ½ cup chopped onions, 2 cups fresh, sliced mushrooms in ¼ cup butter until tender
-Sauté ½ cup chopped green onions in ¼ cup butter until tender (2-3 min.). Stir in ¼ cup chopped parsley and 2 Tbsp dry sherry.