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carol's wild rice soup
serves 6

one-half cup uncooked wild rice = 1 1/2 cups, cooked
 
 
6 tablespoons butter
1/2 chopped onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup finely grated carrots
1/2 cup diced ham
5 tablespoons chopped slivered almonds
1/2 teaspoon salt
half and half or fat free half and half
2 tablespoons dry sherry, (optional)
snipped fresh parsley or chives
  1. Melt butter and saute onion until translucent.
  2. Blend in flour, gradually adding the broth. Stir constantly until mixture boils.
  3. Stir in rice, carrots, ham, almonds and salt, simmer about 5 minutes.
  4. Blend in half and half, heat to serving temperature.
  5. Garnish with chopped parsley. 

Adapted from Byerly’s wild rice soup recipe.  www.byerlys.com