"Melba's Jammin'" > wrote in message
news:2014121721051646603-barbschaller@earthlinknet...
> 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.

I learned from a chef that you must cook pasta and rice separately and then
add it to the soup or it will suck up all the liquid. The only time I do
not take this step is if I am making a very small amount of soup to be
consumed right away.