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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Wild Rice Soup a la Byerly's Recipe

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This recipe for Wild Rice Soup a la Byerly's is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 tbsp butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup flour
6 cups chicken broth
1/2 tsp salt
1 can (12 oz) evaporated milk
4 cups wild rice, cooked
1 cup turkey or ham (cooked and chopped)
2/3 cup finely shredded carrots
Directions:
Directions:
Melt butter in a Dutch oven and saute onion and celery until soft. Stir in flour and cook 2 minutes. Add chicken broth and bring to a boil, stirring constantly. Cook and stir 1 minute. Add salt, wild rice, turkey and carrots and heat through, but do not boil. Stir in milk and bring to serving temperature but do no boil. (The amounts of meat and carrots are flexible)

Garnish with sliced almonds, chopped parsley or snipped chives.
Personal Notes:
Personal Notes:
I have adapted this recipe for less butter and more broth. The original also called for half and half rather than evaporated milk. You can cut down on the amount of broth if you like a thicker soup.

 

 

 

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