"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Byerly's Wild Rice Soup Recipe

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This recipe for Byerly's Wild Rice Soup, by , is from The Mindeman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Val Marsh
Added: Wednesday, September 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 T butter
1 T onion - chopped
1/2 c flour
3 c chicken broth
2 c cooked wild rice
1/2 c ham - chopped
1/2 c carrots - chopped
3 tsp almonds - chopped
1/2 tsp salt
1 c half-n-half

Directions:
Directions:
Melt butter in pan, saute onion until tender. Blend in flour, gradually add broth. Cook stirring until mixture comes to a boil, boil 1 minute. Stir in rice, ham, carrots, almonds and salt, simmer 5 mins. Add half-n-half. Heat to serving temperature.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The recipe above is the actual recipe from Byerly's. I make it as follows: 6 T butter, 1 c flour, 4 cans chicken broth, 3 c wild rice (cooked), 2 c ham, 1 c copped carrots, 1/2 c almonds, 1 small carton half-n-half

 

 

 

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