BYERLY'S WILD RICE SOUP RECIPE RECIPES

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BYERLY'S WILD RICE SOUP RECIPE - FOOD.COM



Byerly's Wild Rice Soup Recipe - Food.com image

This wonderful soup recipe, is from my favorite grocery store, located in Minneapolis, MN. I make it using wild rice that has been harvested by hand, thus supporting the Native American's who grow it in Northern MN. There really is a difference.

Total Time 30 minutes

Prep Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons butter
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups wild rice, cooked
1/3 cup cooked ham, diced
1/2 cup carrot, finely shredded
3 tablespoons slivered almonds (chopped)
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry
snipped parsley (for garnish) or chives (for garnish)

Steps:

  • Melt the butter in a soup pot.
  • Saute the onion until it is softened.
  • Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
  • Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
  • Add half-and-half and sherry, heat until just heated through.
  • Garnish with chopped fresh parsley or chives.

Nutrition Facts : Calories 676.6, FatContent 30.8, SaturatedFatContent 16.6, CholesterolContent 78.7, SodiumContent 1051.8, CarbohydrateContent 78.2, FiberContent 6.5, SugarContent 3.8, ProteinContent 23.3

WILD RICE SOUP --BYERLYS - BIGOVEN.COM



Wild Rice Soup --Byerlys - BigOven.com image

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Total Time 45 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 12

1/2 ts Salt
1 tb Onion minced
1/3 c Carrot Finely Shredded (opt)
3 tb Slivered Almonds Chopped
1 c Half and half
2 c Cooked Wild Rice
2 tb Dry Sherry (opt)
1/2 c Flour
3 c Chicken broth
1/3 c Ham Minced (opt)
Snipped Parsley Or Chives
6 tb Butter or margarine

Steps:

  • "Melt butter in saucepan. Saute onion until tender. Blend in flour; gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, salt, ham, carrot, and almonds; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with parsley. Makes 5 1/2 cups. I always add the ham, carrots and almonds. They add a lot! Recipe By : Byerlys Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 18:42:21 -0800 From: tstak "

Nutrition Facts : Calories 725 calories, FatContent 52.7612708333333 g, CarbohydrateContent 47.3385979166667 g, CholesterolContent 92.5566666666666 mg, FiberContent 3.60591660847266 g, ProteinContent 16.7105541666667 g, SaturatedFatContent 20.7638085416667 g, ServingSize 1 1 Serving (506g), SodiumContent 949.701875 mg, SugarContent 43.732681308194 g, TransFatContent 2.90633375 g

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BYERLYS WILD RICE SOUP RECIPE - GROUP RECIPES. WE ? FOOD.
How to make it. 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 minute. Stir in rice, ham, carrots, almonds and salt; simmer about 5 minutes, blend in half & half and sherry; heat to serving temperature. People Who Like This Dish 4.
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BYERLYS WILD RICE SOUP RECIPE - GROUP RECIPES. WE ? FOOD.
How to make it. 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 minute. Stir in rice, ham, carrots, almonds and salt; simmer about 5 minutes, blend in half & half and sherry; heat to serving temperature. Show up here? Review or Bookmark it! .
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RECIPE: BYERLY'S WILD RICE SOUP (LOW FAT VERSION, COPYCAT ...
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Extraordinary food. Exceptional value. Outstanding experience. Our stores have been family-owned for three generations, and we believe in giving our customers the same personal attention and exceptional value we would expect for our own family.
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From recipetips.com
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Rinse the wild rice in cold water. Add it to broth or water in a saucepan. Bring to a boil. As soon as it begins to boil, reduce heat to low, cover, and let simmer for 15-20 minutes. While the rice cooks, sauté the mushrooms and onion in butter in a dutch oven or stock pot over medium-high heat.
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