Wild Rice Soup

Wild rice soup was the signature dish of a Minneapolis department store's restaurant.  After moving back to the west coast I missed it so much I recreated my own version.  This recipe makes ~ 6 cups.

6 Tb butter

1 Tb minced onion

1/2 c flour

3 cups warm chicken broth 

2 cups cooked wild rice *

1/2 c finely grated carrots

3 Tb chopped slivered almonds

1/2 tsp salt

1 c half and half

2 Tb dry sherry

minced parsley and or chives

Melt butter in a saucepan on med heat; saute onion until tender, do not brown. Blend in flour, gradually add broth no more than 1/2 c at a time. Do not add more broth until absorbed. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, carrots, almonds and salt; simmer ~ 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with herbs.

*1 c wild rice

  1 tsp salt

  4 c water

Rinse wild rice under running water using a stainer. Place rice in a heavy saucepan with salt and water. Bring to a boil; reduce heat and simmer, covered, until kernals are open and tender but not mushy (45-55 minutes) Drain excess liquid.