soup today

Mr Libido Incognito wrote on 27 Aug 2005 in rec.food.cooking

Quoted message said:

Several Years ago Damsel introduced me to Byerly's Wild Rice Soup
(recipe below). And Today I'll make a large pot (enough for lunches
thru next week at work).I'm going double the recipe. It is a very
tasty soup almost as good as my favorite "Nancy's Chicken Tortilla
Soup". My runner- up soup is "Jill's Butternut Squash Soup". But
still this is very good. Plus it is easy to make.

@@@@@ Now You're Cooking! Export Format

Byerly's Wild Rice Soup

Soups/Chowders

6 tablespoon butter
1 tablespoon onion; minced (I use shallot)
1/2 cup flour
3-1/2 cup chicken broth (I use boxed; plus some turkey base paste)
2 cup wild rice; cooked
1/2 cup carrots; finely grated
1/3 cup minced ham
3 tablespoon almonds; slivered
1/2 teaspoon salt
1 cup half and half
2 tablespoon dry sherry; (opt.)(very necessary)

In large saucepan, melt butter; saute onion until tender. Blend in
flour; gradually add broth. Cook, stirring constantly, until mixture
comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham,
chopped almonds and salt; simmer about 5 minutes. Blend in
half-and-half and sherry; heat to serving temperature.

Doubles nicely

Recipe courtesty of Byerly's via Damsel In Dis Dress.

Yield: 6 servings

** Exported from Now You're Cooking! v5.69 **

OOOPS! I was short on carrots, needed 4 had 2, so in went 2 stalks of
celery. And since the ham was salty I omitted the salt.
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito said:

Several Years ago Damsel introduced me to Byerly's Wild Rice Soup (recipe
below). And Today I'll make a large pot (enough for lunches thru next
week at work).I'm going double the recipe. It is a very tasty soup
almost as good as my favorite "Nancy's Chicken Tortilla Soup". My runner-
up soup is "Jill's Butternut Squash Soup". But still this is very good.
Plus it is easy to make.

@@@@@ Now You're Cooking! Export Format

Byerly's Wild Rice Soup

Soups/Chowders

6 tablespoon butter
1 tablespoon onion; minced (I use shallot)
1/2 cup flour
3-1/2 cup chicken broth (I use boxed; plus some turkey base paste)
2 cup wild rice; cooked
1/2 cup carrots; finely grated
1/3 cup minced ham
3 tablespoon almonds; slivered
1/2 teaspoon salt
1 cup half and half
2 tablespoon dry sherry; (opt.)(very necessary)

In large saucepan, melt butter; saute onion until tender. Blend in flour;
gradually add broth. Cook, stirring constantly, until mixture comes to a
boil; boil and stir 1 minute. Stir in rice, carrots, ham, chopped almonds
and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat
to serving temperature.

Doubles nicely

Recipe courtesty of Byerly's via Damsel In Dis Dress.

Yield: 6 servings

** Exported from Now You're Cooking! v5.69 **

Tortilla soup? If you've posted that, it escaped me, doggoneit.

jim

You know, I've still never made this soup? It's always been too convenient
to either buy a paper tub of it fresh at a Byerly's store (no longer an
option) or buy the frozen stuff in boil-in bags. Something tells me that
homemade will be better.

Jill's Butternut Squash soup is amazing! And I still get a kick out of
Nancy's Chicken Tortilla soup, because she skips the chicken and the
tortillas. LOL!

Carol

Mr Libido Incognito said:

Several Years ago Damsel introduced me to Byerly's Wild Rice Soup (recipe
below). And Today I'll make a large pot (enough for lunches thru next
week at work).I'm going double the recipe. It is a very tasty soup
almost as good as my favorite "Nancy's Chicken Tortilla Soup". My runner-
up soup is "Jill's Butternut Squash Soup". But still this is very good.
Plus it is easy to make.

@@@@@ Now You're Cooking! Export Format

Byerly's Wild Rice Soup

Soups/Chowders

6 tablespoon butter
1 tablespoon onion; minced (I use shallot)
1/2 cup flour
3-1/2 cup chicken broth (I use boxed; plus some turkey base paste)
2 cup wild rice; cooked
1/2 cup carrots; finely grated
1/3 cup minced ham
3 tablespoon almonds; slivered
1/2 teaspoon salt
1 cup half and half
2 tablespoon dry sherry; (opt.)(very necessary)

In large saucepan, melt butter; saute onion until tender. Blend in flour;
gradually add broth. Cook, stirring constantly, until mixture comes to a
boil; boil and stir 1 minute. Stir in rice, carrots, ham, chopped almonds
and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat
to serving temperature.

Doubles nicely

Recipe courtesty of Byerly's via Damsel In Dis Dress.

Yield: 6 servings

** Exported from Now You're Cooking! v5.69 **

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