WILD RICE SOUP

Stacy Wood

By
@stacymarie

SERVE WITH BEER BATTER BREAD
THIS IS ALWAYS SERVED AT FAMILY GATHERINGS. EVERYONE'S FAVORITE


got recipe from aunt who got it from Byerly's cookbook


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Rating:

Comments:

Serves:

10

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Whether served in small portions at a cocktail party or ladled into soup bowls for a quiet dinner at home, this is one creamy, satisfying soup that you're sure to love!

Ingredients

6 Tbsp
butter
1 Tbsp
minced onion
1/2 c
flour
3 c
chicken broth (swanson-less sodium)
3 Tbsp
chopped slivered almonds
1 c
half & half
1 tsp
salt
1/3 c
chopped turkey ham
2 c
wild rice- cooked (mn wild rice is the best)
1/3 c
shredded carrots
2 pinch
snipped parsley/chives

Directions Step-By-Step

1
MELT BUTTER IN SAUCE PAN.
SAUTE ONIONS UNTIL TENDER (IN BUTTER)
BLEND FLOUR GRADUALLY
STIR IN BROTH.
STIR CONSTANTLY UNTIL MIX COMES TO A BOIL.
BOIL AND STIR FOR 1 MINUTE.
STIR IN COOKED RICE AND SALT.
2
SIMMER FOR 5 MINUTES.
BLEND HALF & HALF.
HEAT TO SERVING TEMPERATURE
ADD HAM, CARROTS AND CHOPPED SLIVERED ALMONDS
GARNISH WITH PARSLEY OR CHIVES

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Rice/Grains
Regional Style: American
Collection: Rice Reinventions