Byerlys Wild Rice Soup W Ham Recipes

BYERLY'S WILD RICE SOUP

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.

WILD RICE SOUP WITH HAM

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.

ELEGANT WILD RICE SOUP

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.

WILD RICE SOUP

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.

CREAMY WILD RICE SOUP WITH HAM

Steps:

• In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside. , In a large Dutch oven or soup kettle, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender., Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired.

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

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 AND HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook rice according to directions on package, spread over bottom of greased 13 x 9 2 inch baking dish.
• Layer broccoli over rice. Sprinkle ham over broccoli, then cover with cheddar cheese.
• Combine soup, mayonnaise and mustard, spread over casserole.
• Sprinkle with Parmesan cheese.
• Bake 45 minutes.

SLOW-COOKER CREAMY HAM AND WILD RICE SOUP

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except half-and-half, almonds, sherry and parsley.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in remaining ingredients. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.

HAM AND WILD RICE SOUP -- CROCK POT

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except half-and-half.
• Cover; cook on Low heat setting 8 to 9 hours.
• Stir in half-and-half. Increase heat setting to High.
• Cover; cook 10 to 15 minutes longer or until hot.

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

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 HAM CASSEROLE

Steps:

• Prepare the rice according to package directions. Spoon into an ungreased 2-1/2-qt. baking dish. Top with broccoli and ham. Combine the soup, mayonnaise and mustard. Spread over rice mixture and mix gently. , Cover and bake at 350° for 45 minutes or until bubbly. Sprinkle with cheese. Let stand for 5 minutes before serving.

WILD RICE SOUP V

Steps:

• In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
• Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
• Stir in vermouth and simmer 30 minutes more. Serve.

WILD RICE AND HAM CHOWDER

Steps:

• In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.