Recipe: Byerly's Wild Rice Soup (low fat version, copycat recipe)
SoupsBYERLY'S WILD RICE SOUP
(low fat version, copycat recipe)
1 tbsp butter
1 tbsp minced onion
1/3 cup flour
3 cups chicken broth
2 cups cooked wild rice
6 oz cooked chicken breast
1/2 cup finely grated carrots
2 tbsp chopped slivered almonds
1/2 tsp salt (optional)
1 cup evaporated skim milk
2 tsp dry sherry
Minced fresh parsley or chives (for garnish)
Melt butter in saucepan; saute onion until tender.
Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute.
Stir in rice, chicken (cut into pieces), carrots, almonds and salt; simmer about 5 minutes.
Stir in (undiluted) evaporated skim milk and sherry; heat to serving temperature. Garnish with minced parsley or chives.
RECIPE NOTES:
The original recipe had 6 tablespoons butter, 3 tablespoons almonds, and called for 1/2 cup ham or chicken or other meat. The almonds add a wonderful crunch, though you could probably leave them out since the rice is kind of crunchy itself, but I think they add to the rich taste of the soup. I think 2 tbsp was enough.
Makes 6 servings
Source: Deborah Kirwan
(low fat version, copycat recipe)
1 tbsp butter
1 tbsp minced onion
1/3 cup flour
3 cups chicken broth
2 cups cooked wild rice
6 oz cooked chicken breast
1/2 cup finely grated carrots
2 tbsp chopped slivered almonds
1/2 tsp salt (optional)
1 cup evaporated skim milk
2 tsp dry sherry
Minced fresh parsley or chives (for garnish)
Melt butter in saucepan; saute onion until tender.
Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute.
Stir in rice, chicken (cut into pieces), carrots, almonds and salt; simmer about 5 minutes.
Stir in (undiluted) evaporated skim milk and sherry; heat to serving temperature. Garnish with minced parsley or chives.
RECIPE NOTES:
The original recipe had 6 tablespoons butter, 3 tablespoons almonds, and called for 1/2 cup ham or chicken or other meat. The almonds add a wonderful crunch, though you could probably leave them out since the rice is kind of crunchy itself, but I think they add to the rich taste of the soup. I think 2 tbsp was enough.
Makes 6 servings
Source: Deborah Kirwan
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Sopa De Frijoles Colorados (Red Bean Soup)
- The Ivy Corn Chowder (copycat recipe)
- Tuna-Stuffed Cabbage Roll Soup (1976)
- Mushroom Minestrone with Mascarpone Dumplings
- Cabbage Roll Soup with Kale
- Fresh Pea Soup (blender)
- Minestrone with Cabbage and Chickpeas
- Basil-Spinach Soup with Lemon Chicken
- Cold Cucumber Soup (1974)
- Bistro Lentil Barley Soup (with tomato and kielbasa) (crock pot)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute