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Maybe everyone is tired of my soup recipes (or all my recipes). I had leftover chicken and cooked wild rice (from the salad I posted last week). I made chicken stock from the carcass of the left over chicken and found this recipe to get rid of the leftovers. It is delicious! I didn’t add the half/half but I did add the sherry.

Ingredients:
2 tablespoons butter
1 tablespoon chopped onions
1 tablespoon sliced green onions
3 tablespoons slivered almonds
1/3 cup finely diced carrots
1 tablespoon finely chopped celery
2 cups cooked wild rice
1/2 teaspoon sugar
1 teaspoon MSG (optional)
1/2 teaspoon turmeric
2 bay leaves
4 cups low-sodium chicken broth
1 bouquet garni (1 sprig each fresh, parsley/ marjoram/ thyme and basil)
OR (I just put some herbs directly in the soup).
1 teaspoon dried herbs, tied in cheesecloth
Pepper to taste
1/3 cup chopped ham (Used Candadian Bacon)
1 skinless boneless chicken breast, chopped

Directions:

The recipe calls for 2 cups of cooked wild rice, so have that prepared ahead of time. Megarry likes to make it a day before serving so the flavors have time to meld. Megarry likes the recipe as is, but the original recipe called for 1/2 cup half-and-half and 2 tablespoons sherry added in at the end and heated until warmed through. In a stockpot, melt butter. Add the onions, green onions and almonds and saute until vegetables are slightly softened, 3 to 5 minutes. Add carrots, celery, wild rice, sugar, MSG, turmeric, bay leaves, chicken broth, bouquet garni and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Remove bouquet garni. Add ham and chicken breast and cook for 10 minutes.

Source: “Atlanta Journal-Constitution” Posted to eClix Food BB by Susan W. Copied by Tom Shunick – A Westminster Receptarist

This recipe from CDKitchen for Byerly’s Wild Rice Soup serves/makes 6