Byerly's Wild Rice Soup-- Gail's Modified Low Fat Version - Gail Neufeld
1 Tbls butter (margarine)
1 Tbls minced onion
1/2 C. flour
3 C. chicken broth (boulion cubes work)
2 C. cooked wild rice
1 C. cubed ham (small cubes)
1 C. grated carrots
3 Tbls. slivered almonds (optional)
1/2 tsp salt
1 C. milk
Saute onions in butter. Gradually add 2 Cups chkn broth, bring
to a boil. In a separate container, mix flour and 1 cup cool
chkn broth together until smooth. (like you were making gravy) Slowly
pour flour mixture into boiling onion/broth mixture, stirring constantly.
Broth will thicken when flour mixture is added. Stir in rice, ham,
carrots, almonds, and salt. Simmer 5 min. Add milk. Heat
to serving temp. (do not boil) and serve. (If preparing in advance
of a meal--add milk just prior to serving. )
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