Minnesota Wild Rice Soup
Story is I worked for a large company that would make this soup maybe once a month, if I was lucky and got to the place before they ran out, I got to enjoy this wonderful cup of soup that left me happy for many days. I asked for the recipe, and was denied. After a while, I asked if it were possible that they start selling it for take home, in a Quart or Gallon, a vat perhaps, so I could take it home. Yippee! A little while later they did offer this as an option. I asked for the recipe but again was denied. I decided to leave this part of the company and transfer to another section that would take me away from this soup. Alas towards my last number of days, I was told that the recipe would finally be available to me in the flyer given to the employees. The soup lives on!
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- 2 c
- 11/2 c
- diced onion
- 11/2 c
- diced carrot (about 3)
- 1 lb
- cooked diced chicken (about 1 3/4 - 2 cups)
- 4 c
- chicken stock (can be made if using a whole chicken, make fresh stock if you wish)
- 4 c
- heavy cream or milk
- 1/2 lb
- uncooked wild rice (1 1/4 cups)
- 4 c
- 1 Tbsp
- vegetable oil
- 1/2 c
- 1/2 c
- salt and pepper
1In a large soup pot, add water and bring to boil. Add rice and cook until tender. Remove rice from the pot, drain and set a side. See basic cooking instructions for Wild Rice below.
2In the same pot, on medium high heat, add oil and vegetables and saute for 5 minutes. Add stock and chicken and cook for 20 additional minutes at medium low heat.
3Add rice back, heavy cream or milk and heat for 5 minutes.
4In a separate pot, melt butter and whisk in flour to make a roux. Add this mix a little at a time to thicken the soup. The roux must cook for at least 20 minutes.
5Taste and adjust seasoning with salt and pepper.
Wild Rice Cooking-- its a 1 cup rice per 3 cups liquid. For THIS recipe it would be 1/2c rice to 1 1/2 c liquid. Follow these instructions on basic cooking method for wild rice.
Wash rice thoroughly by running it under cold water in a strainer. Add rice to boiling liquid in a heavy saucepan or pot. Reduce heat and simmer covered for 35-50 minutes (about 45 minutes or so) or until kernels puff open. Then, uncover, fluff with a fork and simmer 5 more minutes and drain off excess fluid. If you like chewier rice, cook for less time. If you cannot find wild rice where you are, you can go online and purchase it, or check to see if your local grocery store would be able to order it for you. It has a very nutty and earthy taste I am sure you will love. Try it in your holiday dressing, hot dishes and more.
If buying chicken stock rather than using fresh, buy low sodium or no salt so you can control the sodium in the soup. If you do not like thickened soup, you do not need the roux as the rice does thicken up the soup by itself.