Byerly's Wild Rice Soup

"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."
 
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photo by WiGal photo by WiGal
photo by WiGal
Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.

Questions & Replies

  1. Can I make and then transfer to a crockpot for transporting and serving elsewhere?
     
  2. Hi, if i want to double this, would you suggest also doubling the flour?? 1 cup seems like too much ?? Thanks Chefs !!
     
  3. Hi, if i want to double this, would you suggest also doubling the flour?? 1 cup seems like too much ?? Thanks Chefs !!
     
  4. Hi, if i want to double this, would you suggest also doubling the flour?? 1 cup seems like too much ?? Thanks Chefs !!
     
  5. Hi, if i want to double this, would you suggest also doubling the flour?? 1 cup seems like too much ?? Thanks Chefs !!
     
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Reviews

  1. We lived in Minnesota 16 years ago and fell in love with this soup. We have it every year at Christmas. The only change I make to the soup is to omit the extra salt. The ham makes it salty enough for us.
     
  2. I am originally from Minnesota and nothing is better than this recipe! The only variation I do to this is use "Heavy whipping cream" instead of the half and half and double the sherry. I couldn't tell you how many people I have made this for and they all want the recipe! Enjoy it!!
     
  3. Great recipe. If you want this soup to taste more like the soup from Byerly's double the amount of sherry to 4 tablespoons. This is what helps give it that rich flavor (obviously along with the cream.
     
  4. The best I have ever tasted! TY dawn.
     
  5. A repeating winner recipe in our house. I was thrilled to find this at food.com. as I don%u2019t have my Byerly cookbook here in AZ with me-just can%u2019t drag around all my cookbooks. Have made this exact recipe many times over the last 20 years. Made as posted except for the fresh parsley. And if you use recipe#111588 to prepare rice and then freeze in portion, this recipe is easy and fast. Thank you dawn for posting.
     
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Tweaks

  1. Delicious! I didn’t have sherry so I substituted Chardonnay. And I used shallots rather than onions because I like the earthy, garlic hint of a shallot.
     

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