WILD RICE SOUP
Growing up in Minnesota, Wild Rice Soup has always been a staple. From going to the Dayton’s Holidazzle Parade at Christmas-time and having a bowl of Wild Rice Soup with popovers at the Oak Grill downtown, to buying it pre-made at our nearby Lunds & Byerlys, I love this stuff!
I've had my fair share of Wild Rice Soup over the years, and the fact that Byerly's shares their recipe for this classic soup is absolutely amazing! This rich and silky soup originated in the early 1980's in Minnesota Byerlys' deli. It was originally produced in small batches and packaged in mason jars, and then served in Byerlys' restaurants and the Daytons' Oak Grill. If you're looking for something warm and cozy to serve your family, this is absolutely and without a doubt the best Wild Rice Soup recipe in the world!
Every winter vacation I go a little bit crazy with Minnesota wild rice. We have Wild Rice Pecan Cakes, Beefy Wild Rice Bake, Wild Rice Pancakes, and my favorite - this Wild Rice Soup.
When we make our pilgrimages back to our home state, we always pick up a supply of Minnesota wild rice. Driving through Wisconsin, the wild rice grows in big paddies along the highway, but in Minnesota it is typically grown on Indian Reservations. Unlike a lot of other rices, wild rice is not technically a "rice" and has a very long shelf life when kept in an airtight container or vacuum-sealed.
This Wild Rice Soup takes a while to make, but the melding of flavors is pure heaven on a spoon! Chicken broth, slivered ham, tender onions and carrots, and fresh half & half and sherry blend together to make the smoothest and most flavorful Wild Rice Soup you will ever have. Sprinkle with slivered almonds before serving, and you have soup fit for a Minnesota king!
Hope that you enjoy this family favorite as much as we do!
6 tablespoons margarine or butter
1 tablespoon minced onion
½ cup flour
3 cups chicken broth
2 cups cooked wild rice
½ cup finely grated carrots
⅓ cup minced ham
3 tablespoons chopped slivered almonds
½ teaspoon salt
1 cup half-and-half
¼ cup dry sherry
snipped fresh parsley or chives
HOW I MAKE THIS:
YIELD: 6 servings
One-half cup uncooked wild rice = 1-1/2 to 2 cups, cooked.
You can substitute chicken for ham in this recipe, depending on what you prefer – rotisserie chicken works great!
Originally posted November 2013.
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