On 2014-12-16 14:26:20 +0000, Brooklyn1 said:

> On Mon, 15 Dec 2014 21:31:59 -0800, Oregonian Haruspex
> > wrote:
>
>>> I'm not sure if t
>>
>> Damn Unison.
>>
>> I'm not sure if anybody else here can claim to have had the "real deal"
>> or not, straight from the Byerly's restaurant, and to have eaten it
>> with Don Byerly himself, but the amount of liquid sounds appropriate.
>>
>> I can email my mom and ask her to snap a photo of the recipe from her
>> vintage Byerly's cookbook (signed by Don Byerly!) just to see if
>> food.com's version is authentic.
>
> I'd not want the "real deal". Thats not a recipe I'd consider, it's
> definitely a WASTE of expensive wild rice. This Byerly putz is pure
> TIAD.

Oh, settle down, Sheldon. Wy do you think it's a waste of expensive
grass seed? If Don Byerly is a putz, he's a pretty shrewd businessman
and has built a fine chain of small-medium-size supermarkets and enjoys
a reputation for selling high quality merchandise, some difficult to
find in larger chains. Personally, I like my wild rice soup better €”
it's not a wallpaper paste-thick soup and it has no ham or carrots.

Wild Rice Soup



Recipe By: Barb Schaller, Burnsville, Minnesota; posted again to rfc 12/17/2014



2 tablespoons butter

1 tablespoon minced onion

1/4 cup flour

4 cups chicken broth (I like to use homemade and I like to use more)

2 cups cooked wild rice

1/2 teaspoon salt

1 cup half and half, (or heavy cream if you're feeling fancy)

2 tablespoons dry sherry, (or dry vermouth - a couple glugs)

Minced parsley


Cook butter, onion, and flour together. Remove from heat and gradually
stir in chicken broth. Stir in rice and salt, simmer 5-10 minutes.
Correct the seasoning then blend in the half and half and sherry; heat
but do not boil.

Sprinkle chopped parsley on top of each serving. Serves 4-6.

Variation: I usually sauté some sliced fresh mushrooms and chopped
celery with the butter and onion.

Please note that this is not a thick soup. If you want that, find a
recipe involving canned cream of chicken soup, but please don't waste
*this* rice on that.




Notes: I usually cook an entire package of wild rice and then freeze
it in 2-cup portions to use at will. This is not a gravy-thick soup
although it may thicken a bit as it stands.

I probably increase the amount of fat, flour, and onions in the roux, too.




--
--
Barb
www.barbschaller.com, last update April 2013