On 2014-12-16 14:21:16 +0000, Brooklyn1 said:

> On Mon, 15 Dec 2014 19:28:27 -0600, Sqwertz >
> wrote:
>
>> On Mon, 15 Dec 2014 16:20:12 -0500, jmcquown wrote:
>>
>>> I've been craving this soup. It's been years since I made it.
>>>
>>> http://www.food.com/recipe/byerlys-w...ce-soup-178083
>>>
>>> Byerly's Wild Rice Soup
>>>
>>> 6 tablespoons butter
>>> 1 tablespoon minced onion
>>> 1/2 cup flour
>>> 3 cups chicken broth
>>> 2 cups wild rice, cooked
>>> 1/3 cup cooked ham, diced
>>> 1/2 cup carrot, finely shredded
>>> 3 tablespoons slivered almonds (chopped)
>>> 1/2 teaspoon salt
>>> 1 cup half-and-half
>>> 2 tablespoons dry sherry
>>> snipped parsley (for garnish) or chives (for garnish)
>>
>> Is that 2 cups of cooked wild rice, or do you cook 2 cups of wild
>> rice?
>>
>> :-)
>
> That comma says 2 cups of cooked rice, not 2 cups of raw rice... which
> of course is dumb since it's exceedingly rare to add cooked rice to a
> home made soup... there's not nearly enough liquid in that recipe to
> call it a soup anyway, more a pilaf. I'd question that 1/2 cup of
> flour, that's enough to make library paste pudding, not soup.

No, the comma says you measure 2 cups of wild rice, then cook it. And
if I added raw rice to soup, it would absorb way too much broth. I
consider gumbo to be soup and the standard serving is to put a small
portion of cooked rice into a soup bowl or plate and add the gumbo to
it.
--
--
Barb
www.barbschaller.com, last update April 2013