Just after Thanksgiving a GardenWeb cooking forum member generously sent hand harvested Minnesota lake wild rice to a few lucky members. I was thrilled to learn my name had been drawn because I had not eaten wild rice before (Uncle Ben's Original doesn't count). I thought wild rice was as thin, hard and black as no. 5 pencil led. This wild rice is brown and larger diameter.
Along with the rice, Teresa sent her recipe for wild rice soup and instructions on how to prepare the rice: it is baked. One cup raw rice yields 4 cups cooked rice.
The cooked wild rice resembles little wiggly, damp creatures straight out of a sci-fi movie. The luscious flavor quickly trumped any hesitation to eat creepy crawlies.
Mr. C was not up to eating just anything after a post-Thanksgiving bout with a virus, so I did not add the cream. Anyone who know me will be surprised I passed up this opportunity to use cream! The soup was delicious without the cream. It had nice body and yummy flavor.
Teresa's Wild Rice Soup
Yield: about 6 cups
- 6 tablespoons margarine or butter
- 2-3 tablespoons minced onion
- 1/2 cup flour
- 3 cups chicken broth
- 2 cups cooked wild rice
- 1/2 cup finely grated carrots (I use more)
- 1 cup minced ham or leftover cooked chicken
- 3 tablespoons (or more!) chopped slivered almonds (you can put them in the soup OR toast and top as a garnish)
- 1/2 teaspoon salt
- 1 cup half and half (I used Fat Free. I have also used low fat evaporated milk)
- 2 tablespoons dry sherry (I used Holland House cooking sherry)
- In large saucepan, melt margarine; saute onion until tender.
- Blend in flour; gradually add broth.
- Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
- Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes.
- Blend in half and half and sherry;
- heat to serving temperature.
- Garnish with snipped parsley or chives.