Homegrown Gourmet

I have wanted to participate in Homegrown Gourmet since it started a few months ago, but I never could think of a recipe that screamed MINNESOTA. But since I heard of the details I was waiting for soup to be the theme. This month is soup. I knew the perfect recipe!

Northern wild rice is an annual plant native to the Great Lakes region of North America. Northern wild rice is the state grain of Minnesota.

Wild Rice Soup (From: My Mom)

  • 6 Tbsp. butter
  • 1 Tbsp. minced onion
  • 1/2 c. flour
  • 2 (14 1/2 oz.) cans chicken broth
  • 2 c. cooked wild rice
  • 1/2 c. finely grated carrots
  • 1/3 c. minced ham or 1/2 c. cooked chicken
  • 1 1/2 Tbsp. chopped silvered almonds
  • 1 c. half and half
  • 1/2 tsp. salt
  • Snipped parsley or chives for garnish

In a large saucepan, melt butter and saute onion until tender. Blend in flour and then gradually add broth. Cook, stirring constantly, until mixture comes to a boil and boil for 1 minute.

Stir in wild rice, carrots, ham (or chicken), almonds, and salt. Simmer about 5 minutes, blend in half and half and heat to serving temperature. If too thick, you may thin with chicken broth.

Garnish with snipped parsley or chives.


Erika said...

Oooh, that looks so good! With 6 T of butter, maybe not the healthiest, but I bet it is really satisfying on a cold Minnesota OR New England day!

Meg's Adventures in the Kitchen said...

yum! learn something new every day - I did not know that Minnesota = rice :)

Erika said...

MMMMM-mmmmmm! I finally made this tonight with a couple of modifications (cashews instead of almonds since that's what I had, added a can of sliced mushrooms, used boxed side dish of wild and long rice). It was SO good! Hubby kept saying how good it was. Thanks!