BLOGical Thoughts Soups

Cream of Wild Rice Soup

I got out my trusty Iron Mountain 10" indoor Dutch oven and whipped this up.It's from a recipe that comes in a little booklet they include in each package of St. Maries Wild Rice, which grows down the road a ways from here.

Melt butter in the Dutch oven; sauté the onion and carrot until they are tender. Add the mushrooms, sauté 2 minutes longer. Blend in the flour, then gradually stir in the broth. Cook, stirring constantly until the mixture comes to a boil, then boil for a couple of minutes. Stir in the cooked rice, the chicken, salt and pepper and simmer for about 5 minutes. Blend in the half and half, then simmer for another 10 minutes. Garnish with parsley or chives.

To cook the wild rice, wash in cold water using a strainer. Put two cups of wild rice in a pot with 5 to 6 cups of water. Cover and bring to a boil, then boil for 10 minutes. Reduce the heat to a simmer and simmer for another 50 minutes.