Minnesota Wild Rice Soup
by Barbara Oseland
2 c celery
11/2 c diced onion
11/2 c diced carrot (about 3)
1 lb cooked diced chicken (about 1 3/4 - 2 cups)
4 c chicken stock (can be made if using a whole chicken, make fresh stock if you wish)
4 c heavy cream or milk
1/2 lb uncooked wild rice (1 1/4 cups)
4 c water
1 Tbsp vegetable oil
1/2 c flour
1/2 c butter
salt and pepper
1 In a large soup pot, add water and bring to boil. Add rice and cook until tender. Remove rice from the pot, drain and set a side. See basic cooking instructions for Wild Rice below.
2 In the same pot, on medium high heat, add oil and vegetables and saute for 5 minutes. Add stock and chicken and cook for 20 additional minutes at medium low heat.
3 Add rice back, heavy cream or milk and heat for 5 minutes.
4 In a separate pot, melt butter and whisk in flour to make a roux. Add this mix a little at a time to thicken the soup. The roux must cook for at least 20 minutes.
5 Taste and adjust seasoning with salt and pepper.
Wild Rice Cooking-- its a 1 cup rice per 3 cups liquid. For THIS recipe it would be 1/2c rice to 1 1/2 c liquid. Follow these instructions on basic cooking method for wild rice.
Wash rice thoroughly by running it under cold water in a strainer. Add rice to boiling liquid in a heavy saucepan or pot. Reduce heat and simmer covered for 35-50 minutes (about 45 minutes or so) or until kernels puff open. Then, uncover, fluff with a fork and simmer 5 more minutes and drain off excess fluid. If you like chewier rice, cook for less time. If you cannot find wild rice where you are, you can go online and purchase it, or check to see if your local grocery store would be able to order it for you. It has a very nutty and earthy taste I am sure you will love. Try it in your holiday dressing, hot dishes and more.
If buying chicken stock rather than using fresh, buy low sodium or no salt so you can control the sodium in the soup. If you do not like thickened soup, you do not need the roux as the rice does thicken up the soup by itself.