Growing up, I remember the treat it was to have my mom bring home piping hot wild rice soup from Byerly’s Grocery Store. There was just something delicious about that lovely cup of creamy soup brimming with veggies and wild rice.
True wild rice, not to be confused with Uncle Ben’s version, is a grain – a monocot from the grass family.
While we often think of it as another variety of white or brown rice, it actually isn’t in the same plant family as these other rice grains.
In Minnesota, wild rice has a rich history with the Native American tribes who harvested and continue to harvest wild rice by canoe.
Wild rice has a wonderful earthy flavor, and is often added to brats and sausages here in the north. I suppose it would be used widely here, as it is the state grain!
If you have not tried wild rice, wild rice soup is an excellent way to enjoy your first taste of this healthy grain. You’ll enjoy a warm comforting soup while getting a high dose of protein, fiber, folate, iron, potassium and zinc among other nutrients.
Go ahead, give this one a try. You’ll enjoy it!
Minnesota Wild Rice Soup – Adapted from Byerlys
Ingredients
- 1 C wild rice, uncooked
- 1 large onion, diced
- 3 large carrots, sliced
- 1 1/2 ribs celery, sliced
- 8 oz. fresh mushrooms
- 2 T butter
- 1/2 C white whole wheat flour, generous
- 8 C hot chicken stock
- 1 C half and half or light cream
- 1 C diced and cooked ham
- 1 C shredded or diced chicken, if desired
- 1 T dry sherry {optional}
- salt & pepper, to taste
Directions
Begin by preparing the wild rice. To do so, measure out the rice in a dry measuring cup, you’ll need about 1 C. Place the required water into a medium saucepan. Then, add the rice.
Cover and cook according to package directions – this usually involves bringing the rice to a boil and then reducing the heat to simmer for about 45 minutes.
Heat your 8 C of chicken broth/stock in a saucepan or microwave it until warmed; once warmed through, continue to leave over the heat so that it is hot when you are ready to add it to the soup.
In the bottom of a large stockpot, saute the onion, celery, mushrooms and carrots in 2 T butter for about 3 minutes, or until veggies are starting to get soft.
Sprinkle in the generous 1/2 C flour, stirring until the veggies are coated in the the flour. Be careful not to burn the flour.
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Next, add in the chicken stock, slowly, stirring as you add the hot stock.
Continue stirring and adding the stock slowly, until the butter, flour veggie mixture is well blended.
Simmer, covered, for 30 minutes, until carrots are tender.
Then, add in the wild rice. Season with salt and pepper and continue simmering for 10-15 minutes.
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Add in the ham and cooked chicken. Simmer for 10 more minutes.
Finally, add in the 1 C half and half, along with the dry sherry, if desired.
Heat the soup gently for an additional 10-15 minutes, but do not allow the soup to come to a boil.
Serve warm.
And, enjoy your cup of Minnesota Wild Rice Soup.
