"This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian." — chel79
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cooked wild rice
red pepper flakes
salt and pepper to taste
This soup was so good. My family and I are lactose intolerant so I substituted milk with Silk soy milk; it tasted great this way! I also added some ham to it so it would taste more like home.
I was so excited to try this - a throw back to the old Byerly's wild rice soup I loved to eat growing up in Minnesota.
But this soup was suffocatingly thick and lacked any depth of flavor. Even after I salted it within an inch of its life and added 1.5 cups extra stock to thin it out. Maybe it was the lack of meat, but I think the huge quantity of flour was the real problem.
If I ever try it again I'll reduce the flour to 1/4 cup at most and add in some thyme, Sherry or Vermouth and a hit of lemon for interest. More French and less Minnesota, perhaps, but at least edible.
I used this recipe as a base—we’re not vegetarian so there were some adjustments. I sautéed an onion and two cloves of (minced) garlic; then added a little over a cup of each sliced carrots and diced celery. I forgot about the roux, so it was made in a separate pan (3 tablespoons of butter, ¼ of flour plus a little olive oil to smooth it out—I think a cup of flour would’ve been WAY too much. Then a little chicken stock was added to thin it out) while the vegetables cooked. To the pot of veggies I added (4 cups total, including what was added to the roux) chicken stock, 3/4 Cup White Wine, 1 Cup Heavy Cream, 1 Cup Skim Milk, a (VERY) large chicken breast (cooked with some water and McCormick Garlic Pepper Grinder seasoning, then shredded), Fancy Minnesota Wild Rice (I go “home” to Minnesota for the Holidays each year and stock up on Wild Rice—I cooked the rice according to the package plus 2 Tablespoons of butter and maybe 2 teaspoons of the Garlic Pepper Grinder blend). I added the roux to the pot, gave it all a stir then added 1 Cup (sliced) Baby Bella Mushrooms plus a large (fresh) Rosemary sprig and 5-6 (fresh) sprigs of Thyme, seasoned with fresh ground sea salt and pepper (to taste)—this simmered for a half hour or so. When served, we sprinkled some (cooked, then crumbled) bacon on top. My boyfriend gobbled up two bowls (in the time I ate my one) only taking time to breathe and tell me how good it was…I say it was a success!
Very tasty! I added diced ham and it was wonderful.
Thought this was kind of bland. I had Parmesan cheese in the fridge, and threw some in - was just the ticket to give it a little zing. Now, it's excellent!
This turned out pretty good-- and was easy to make. I added the broth shortly after mixing in the flour just because there was so much flour and no moisture in the pot, and everything turned out well.
I absolutely love Wild Rice, and this recipe really makes it shine. I was out of onions, so I used 1 shallot with the white part of some scallions - I also used high quality chicken stock (I'm not vegetarian). So many variations will work with this. In the future, I think I might add some sausage or smoked ham. Fresh corn would also work really well - and a little butter blended with the flour. A simple, delicious all-American recipe - and don't forget some nice crusty bread!
This was a wonderful soup, but because I didn't have some of the ingrdients, I had to change it a little. I omitted the almonds, substituted some very rich homemade turkey broth for the vegetable broth and added some mushrooms. My husband actually asked me to make it again, which is something he usually doesn't do! Thanks for posting a great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Minnesota Wild Rice Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 132
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