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Byerly's Wild Rice Soup
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- #6269
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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, tied in cheesecloth)
pepper, to taste
1/3 cup chopped ham
1 skinless boneless chicken breast, chopped
directions
"This soup comes from Byerly's, a store in Minneapolis," Dorothy Megarry says. "A friend tried to duplicate it and developed this recipe. I've seen the original and I think this is better. We serve this on Christmas Eve."
NOTE: The recipe calls for cooked wild rice, so have that prepared ahead of time.
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.
Recipe Source: "Atlanta Journal-Constitution" Posted to eClix Food BB by Susan W. Copied by Tom Shunick - A Westminster Receptarist
added by
Shunick
nutrition data
204 calories, 10 grams fat, 15 grams carbohydrates, 21 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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