Copycat Byerly’s Wild Rice Soup
Jess McGurn *BrightGreenDoor*
small minced onion
of cooked wild rice
lbs cooked ham, diced
c. shredded carrots
T. dry sherry
pkg sliced mushrooms
T. olive oilDirections
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Saute ham in olive oil just until a little browned, set aside
Cook 1.5 Cups Wild Rice with 4.5 cups of water and the sliced mushrooms and carrots for 1 hr or until all kernels have popped open, set aside.
Melt the butter
Saute the onion until softened
Add the flour in with a whisk and then add the chicken broth. Continue stirring until it comes to a boil and then for one more minute.
Add the rice mixture, the ham, and the salt and simmer for five minutes.
Add the cream, milk, and sherry, and cook until heated throughout
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