Byerly's Wild Rice Soup: The ONLY Wild Rice Recipe You Need

TRADITION! It's my mantra for the holidays.  Entertaining, yep.  Decorating, of course.  Food, duh! Those who have read my blog more than once know I stick to what I like and know is good.

Every Christmas Eve we have ham.  This year I wanted to change it up and have filet mignon, but Keith reminded me that the reason we have ham on Christmas Eve is so we can have our other Christmas traditions in the days that follow.

As usual the first thing we make with the leftover ham is Byerly's Wild Rice Soup.   This is soup is the standard by which all other wild rice soups are measured.  There really is none that is better!

Please note that you need real wild rice, NOT wild rice blend, for this soup.  I know it's available at Whole Foods and Trader Joe's...probably available at Publix and Kroger too.   Here's how to prepare wild rice:

1 cup wild rice
4 cups water
1 tsp salt

Rince wild rice in a strainer before using.  Place rice, water and salt in heavy saucepan (I use my Le Creuset Dutch oven) and bring to a boil.  Reduce heat and simmer, covered for 45 minutes.  Rice kernels will be open and tender.  Drain.

Byerly's Wild Rice Soup

6 Tbsp butter
1 heaping Tbsp minced onion
1/2 cup flour
3 cups low sodium chicken broth (can use beef broth)
2 cups cooked wild rice
1/2 tsp salt
1/2 cup minced ham
1/3 cup shredded or diced carrot
3 Tbsp toasted, slivered almonds
1 cup half and half
2 Tbsp dry sherry

Melt butter in large saucepan.  Saute onion until tender.  Whisk in flour.  Gradually stir in broth.  Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.  Stir in rice, salt, ham, carrot, and almonds.  Simmer about 5 minutes.  Blend in half and half and sherry.  Heat to serving temperature, but do not boil.  Serve in a bread bowl if you can or with hot crusty rolls.  Yum!