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Copycat Byerly’s Wild Rice Soup

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Ingredients

  • 12 T butter
  • 1 small minced onion
  • 1 cup flour
  • 8 cups chicken broth
  • 4 cups of cooked wild rice
  • 2 lbs cooked ham, diced
  • 1/2 c. shredded carrots
  • 1 t. salt
  • 1 cup cream
  • 1 cup milk
  • 4 T. dry sherry
  • 1 pkg sliced mushrooms
  • 2 T. olive oilDirections

Instructions

  1. Saute ham in olive oil just until a little browned, set aside
  2. 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.
  3. Melt the butter
  4. Saute the onion until softened
  5. 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.
  6. Add the rice mixture, the ham, and the salt and simmer for five minutes.
  7. Add the cream, milk, and sherry, and cook until heated throughout