Wild Rice Soup

May 11, 2018

This is a recipe from Byerlys. A typical Minnesota recipe. It is delicious and heartwarming.With a little motherly touch, this is one of my favorite recipe. 


Serving Size: 6


6 tablespoons butter
1 tablespoon onion, minced
1/2 cup flour
3 cups chicken broth
2 cups wild rice, cooked
1/3 cup ham, minced
1/2 cup carrrots, finely grated
3 tablespoons almonds, chopped slivered
1/2 teaspoon salt, be careful with the ham, (optional)
1 cup half and half
2 tablespoons dry sherry, (optional)
parsley, minced or chives


Serves 6 - 8

1. 1 lb wild rice measures 2 2/3 to 2 3/4 cups

2. 1 cup rice = 3 to 4 cups cooked

1. Melt butter in saucepan; saute onion until tender.  Blend in flour; gradually add broth.  Cook, stirring constantly, until mixture comes to a boil; boil 1 minutes.  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. 

I’m generous with the wild rice quick soup. Longest part is making the wild rice. It may you close to 45 minutes.You could substitute chicken for ham.
2. Makes 6 cups

1. 1 cup wild rice, 1 tsp. salt, 4 cups water
2. 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 (45 to 55 minutes).  Drain excess liquid.

Easy and good


Photo and Recipe from Byerlys. Click here to see the original recipe.


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