Mr Libido Incognito wrote:
> Several Years ago Damsel introduced me to Byerly's Wild Rice Soup (recipe
> below). And Today I'll make a large pot (enough for lunches thru next
> week at work).I'm going double the recipe. It is a very tasty soup
> almost as good as my favorite "Nancy's Chicken Tortilla Soup". My runner-
> up soup is "Jill's Butternut Squash Soup". But still this is very good.
> Plus it is easy to make.
>
> @@@@@ Now You're Cooking! Export Format
>
> Byerly's Wild Rice Soup
>
> Soups/Chowders
>
> 6 tablespoon butter
> 1 tablespoon onion; minced (I use shallot)
> 1/2 cup flour
> 3-1/2 cup chicken broth (I use boxed; plus some turkey base paste)
> 2 cup wild rice; cooked
> 1/2 cup carrots; finely grated
> 1/3 cup minced ham
> 3 tablespoon almonds; slivered
> 1/2 teaspoon salt
> 1 cup half and half
> 2 tablespoon dry sherry; (opt.)(very necessary)
>
> In large saucepan, melt butter; saute onion until tender. Blend in flour;
> gradually add broth. Cook, stirring constantly, until mixture comes to a
> boil; boil and stir 1 minute. Stir in rice, carrots, ham, chopped almonds
> and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat
> to serving temperature.
>
> Doubles nicely
>
> Recipe courtesty of Byerly's via Damsel In Dis Dress.
>
> Yield: 6 servings
>
>
>
> ** Exported from Now You're Cooking! v5.69 **
>
>
>

Tortilla soup? If you've posted that, it escaped me, doggoneit.


jim