Byerly's Wild Rice Soup Recipe
Ingredients:
- 2 tablespoons butter
- 1 tablespoon chopped onions
- 1 tablespoon sliced green onions
- 3 tablespoons slivered almonds
- 1/3 cup finely diced carrots
- 1 tablespoon finely chopped celery
- 2 cups cooked wild rice
- 1/2 teaspoon sugar
- 1 teaspoon MSG (optional)
- 1/2 teaspoon turmeric
- 2 bay leaves
- 4 cups low-sodium chicken broth
- 1 bouquet garni (1 sprig each fresh, parsley/ marjoram/ thyme and basil)
- OR
- 1 teaspoon dried herbs, tied in cheesecloth
- Pepper to taste
- 1/3 cup chopped ham
- 1 skinless boneless chicken breast, chopped
Directions:
The recipe calls for 2 cups of cooked wild rice, so have that prepared ahead of time. Megarry likes to make it a day before serving so the flavors have time to meld. Megarry likes the recipe as is, but the original recipe called for 1/2 cup half-and-half and 2 tablespoons sherry added in at the end and heated until warmed through. In a stockpot, melt butter. Add the onions, green onions and almonds and saute until vegetables are slightly softened, 3 to 5 minutes. Add carrots, celery, wild rice, sugar, MSG, turmeric, bay leaves, chicken broth, bouquet garni and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Remove bouquet garni. Add ham and chicken breast and cook for 10 minutes.