Sunday, September 18, 2011

Minnesota Wild Rice Soup

A friend just asked for this recipe and that brought it to mind. I haven't had this for a couple of years at least but it's so yummy! (Not lo-cal though).

Minnesota Wild Rice Soup

½ cup wild rice, rinsed and drained

¼ cup slivered almonds, lightly roasted

2 2/3 quarts chicken stock

1 1/8 cups diced onion

½ cup diced carrot

½ cup butter

1 cup flour, plus 2 TB

½ cup diced ham

1 tsp salt

¼ teaspoons pepper

2 cups whipping cream

1 1/8 cup chopped parsley

Cook wild rice in chicken stock, covered for 45 min or until tender. Strain rice from stock and save both. Meanwhile, sauté the onion, celery and carrots in butter until onion is transparent. Add the flour into the vegetables. Stir and cook for 2-3 minutes. Add chicken stock slowly, stirring. Cook until slightly thickened. Add ham, salt and pepper. Heat for 10-15 minutes. Add cream, rice and almonds. Heat and sprinkle with parsley.