Cooking From Memory ~ A Recipe Journal


Wild Rice with Ham Soup (Lunds & Byerlys)

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Ingredients ~

  • 6 tablespoons margarine or butter
  • 1 Tablespoon minced onion
  • ½ cup flour
  • 3 cups chicken broth
  • 2 cups cooked wild rice
  • ½ cup finely grated carrots
  • ⅓ cup minced ham
  • 3 Tablespoons chopped slivered almonds
  • ½ teaspoon salt
  • 1 cup half-and-half
  • 2 Tablespoons dry sherry (optional)
  • snipped fresh parsley or chives

Method ~

In a large saucepan, melt butter; sauté 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, almonds and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.

Tip: One-half cup uncooked wild rice = 1½ to 2 cups, cooked.

 

 

 

 


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