Byerlys Wild Rice Soup Recipe 38

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BYERLY'S WILD RICE SOUP



Byerly's Wild Rice Soup image

This wonderful soup recipe, is from my favorite grocery store, located in Minneapolis, MN. I make it using wild rice that has been harvested by hand, thus supporting the Native American's who grow it in Northern MN. There really is a difference.

Provided by dawnie2u

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

  • Melt the butter in a soup pot.
  • Saute the onion until it is softened.
  • Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
  • Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
  • Add half-and-half and sherry, heat until just heated through.
  • Garnish with chopped fresh parsley or chives.

BYERLY'S WILD RICE SOUP RECIPE - (3.8/5)



Byerly's Wild Rice Soup Recipe - (3.8/5) image

Provided by aamundson

Number Of Ingredients 12

6 tablespoons butter
1 tablespoon onion, minced
1/2 cup flour
3 cups chicken broth or vegetable broth
2 cups wild rice, cooked
1/3 cup cooked ham, diced or mushrooms, 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 or chives, for garnish

Steps:

  • Melt the butter in a soup pot. Sauté the onion until it is softened. Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute. Add wild rice, ham or mushrooms, carrots, almonds, salt and simmer about 5 minutes. Add half-and-half and sherry, heat until just heated through. Garnish with chopped fresh parsley or chives. Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.

WILD RICE SOUP WITH HAM



Wild Rice Soup with Ham image

Enjoy this classic from our restaurants.

Provided by idpkadmin

Categories     Soup

Yield 6 cups

Number Of Ingredients 12

6 tablespoons margarine or butter
1 tablespoon minced onion
½ cup flour
3 cups chicken broth
2 cups cooked wild rice
½ cup finely grated carrots
⅓ cup minced ham
3 tablespoons chopped slivered almonds
½ teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry ((optional))
snipped fresh parsley or chives

Steps:

  • In large saucepan, melt butter; sauté 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 (or shredded chicken), almonds and salt; simmer about 5 minutes.
  • Blend in half-and-half and sherry; heat to serving temperature.
  • Garnish with snipped parsley or chives.

BYERLY'S WILD RICE SOUP RECIPE - (4.2/5)



Byerly's Wild Rice Soup Recipe - (4.2/5) image

Provided by flowerpower3034

Number Of Ingredients 12

6 * 6 tablespoons margarine or butter
1 * 1 tablespoon minced onion
1/2 * 1/2 cup flour
3 * 3 cups chicken broth
2 * 2 cups cooked wild rice
1/2 * 1/2 cup finely grated carrots
1/3 * 1/3 cup minced ham
3 * 3 tablespoons chopped slivered almonds
1/2 * 1/2 teaspoon salt
1 * 1 cup half and half
2 * 2 tablespoons dry sherry, (optional)
* snipped fresh parsley or chives

Steps:

  • Directions In large saucepan, melt margarine; 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, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.

WILD RICE AND BARLEY SOUP MIX



Wild Rice and Barley Soup Mix image

Warm up your loved ones on frosty winter nights with this hearty, stick-to-the-ribs soup mix. Layered in pretty bow-tied jars, it looks as good as it tastes. Include prep instructions!

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon brown sugar
2 teaspoons Italian seasoning
1/2 teaspoon dried minced garlic
1/2 teaspoon ground celery seed
1/2 teaspoon pepper
1/2 cup medium pearl barley
1/3 cup dried vegetable flakes
3 tablespoons chicken bouillon granules
1/2 cup uncooked wild rice
1/2 cup dried minced onion
ADDITIONAL INGREDIENTS:
8 cups water
Real bacon bits, optional

Steps:

  • In a small bowl, combine the first five ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, vegetable flakes, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch. , To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits if desired.

Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein.

MINNESOTA WILD RICE SOUP



Minnesota Wild Rice Soup image

This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.

Provided by chel79

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 12

⅓ cup olive oil
¼ cup minced onion
½ cup diced celery
2 tablespoons minced garlic
1 cup all-purpose flour
6 cups vegetable broth
4 cups cooked wild rice
1 cup grated carrot
¼ cup sliced almonds
1 pinch red pepper flakes
2 cups half-and-half
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
  • Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 280.5 calories, Carbohydrate 31.3 g, Cholesterol 17.9 mg, Fat 14.7 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 311.1 mg, Sugar 3.3 g

WILD RICE SOUP



Wild Rice Soup image

As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup-which I first had at my sister's house-brings me compliments no matter where I serve it. -Elienore Myhre, Balaton, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1/3 cup uncooked wild rice
1 tablespoon canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt

Steps:

  • In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

Nutrition Facts : Calories 270 calories, Fat 19g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

WILD RICE SOUP



Wild Rice Soup image

This soup is the recipe that Byerly's uses in Minnesota. I LOVE this soup and this version of Wild Rice soup!!

Provided by kzbhansen

Categories     Rice

Time 40m

Yield 5 1/2 Cups, 4 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1 tablespoon onion, minced
1/2 cup flour
3 cups chicken broth
2 cups wild rice, cooked
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry
1/3 cup ham, Minced
1/3 cup carrot, finely shredded
3 tablespoons slivered almonds

Steps:

  • Melt the butter in a saucepan, and saute the onions until they are tender.
  • Blend in the flour.
  • Slowly stir in the broth.
  • Cook on med-high heat, stirring constantly until the mixture comes to a boil.
  • Boil and stir for 1 minute.
  • Add the wild rice, salt, ham, carrots and almonds.
  • Simmer 5 minutes.
  • Blend in the half and half and the sherry and heat.
  • Serve Hot.

Nutrition Facts : Calories 660.9, Fat 29.5, SaturatedFat 16.1, Cholesterol 74.2, Sodium 1218, Carbohydrate 77.7, Fiber 6.3, Sugar 3.5, Protein 22.9

ELEGANT WILD RICE SOUP



Elegant Wild Rice Soup image

This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It's rich, and warms you up on a cold winter day.

Provided by Debra B

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 1h30m

Yield 6

Number Of Ingredients 10

1 cup wild rice
3 cups water
6 tablespoons butter
1 tablespoon minced onion
½ cup all-purpose flour
3 cups chicken broth
¾ cup minced cooked ham
½ cup shredded carrots
3 tablespoons slivered almonds
1 cup half-and-half

Steps:

  • In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  • In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend the half and half into the soup just before serving.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 25.7 g, Cholesterol 54.9 mg, Fat 21.2 g, Fiber 2.2 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 328.6 mg, Sugar 1.3 g

BEEFY WILD RICE SOUP



Beefy Wild Rice Soup image

Cozy up to a bowl of rich beefy wild rice soup you can make in about 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 35m

Yield 6

Number Of Ingredients 10

1 1/2 lb. lean ground beef
1/2 cup chopped onion (1 medium onion)
3/4 cup shredded carrot
2 (10 3/4-oz.) cans condensed cream of potato soup
1 (15-oz.) can cooked wild rice, drained
1 1/2 cups half-and-half
1 (14-oz.) can beef broth
1/2 teaspoon salt
1/4 cup slivered almonds, toasted, if desired
2 tablespoons chopped fresh chives, if desired

Steps:

  • In Dutch oven, cook ground beef and onion over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  • Add carrot, soup, wild rice, half-and-half, broth and salt; mix well. Reduce heat; simmer 20 to 25 minutes or until soup is bubbly and thoroughly heated, stirring frequently. Garnish individual servings with almonds and chives.

Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 95 mg, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 1/3 Cups, Sodium 1550 mg, Sugar 6 g

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