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BYERLY'S WILD RICE SOUP Recipe

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This recipe for BYERLY'S WILD RICE SOUP, by , is from RENEE's Cookbook, 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!

Contributor:  
Contributor:  
RENEE CONRAD

Category:
Category:

Ingredients:  
Ingredients:  
2 STICKS PLUS 2 TBSP BUTTER

1 MED ONION FINELY CHOPPED

1 1/2 CUPS FLOUR

9 CUPS CHICKEN BROTH ( 1 LARGE CAN 2 SMALL)

6 CUPS COOKED WILD RICE

4 CUPS CHOPPED COOKED HAM

1 1/2 CUPS GRATED CARROTS (3/4 SMALL BAG BABY CARROTS)

1/2 CUP CHOPPED SLIVERED ALMONDS

3-4 CUPS 1/2 & 1/2 (8 OZ = 1 CUP)

2 - 6 TBSP DRY SHERRY (OPTIONAL)

SNIPPED PARSLEY OR CHIVES

Directions:
Directions:
MELT BUTTER AND SAUTE ONIONS UNTIL TENDER.

BLEND IN FLOUR, GRADUALLY ADD BROTH.

COOK STIRRING CONSTANTLY, UNTIL MIXTURE COMES TO A BOIL, BOIL 1 MINUTE.

STIR IN RICE, HAM AND CARROTS, ALMONDS AND SALT; SIMMER ABOUT 5 MINUTES.

BLEND IN HALF & HALF AND SHERRY; HEAT TO SERVING TEMPERATURE.

GARNISH WITH SNIPPED PARSLEY OR CHIVES.

 

 

 

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