Their recipe for Minnesota Wild Rice Soup is much like other wild rice soups with ham. The little difference I found was the addition of the wild rice stock. It gave the soup an earthier flavor than many of the others that I’ve had.
The soup makes great leftovers if eight servings is too much for you. When I reheated it the following day, I added a splash of chicken stock to get the soupy texture back.
Minnesota Wild Rice Soup
Served at J.R.'s Bar and Restaurant in Minneapolis, Minnesota.
Servings: 8
Ingredients
- 3 ounces wild rice (by weight)
- 1 teaspool vegetable oil
- salt
- 1 medium onion, diced
- 6 tablespoons butter
- 10 tablespoons flour
- 3 cups chicken stock, hot
- 1½ cups reserved rice stock
- 2 cups half and half
- ¾ cup ham, diced
- salt and pepper to taste
- ½ teaspoon ground rosemary
- fresh parsely, chopped, for garnish
Instructions
- Saute rice in vegetable oil; add 4 cups water and salt; cook until 75% done. Drain and reserve 1½ cups of the water for later.
- Saute onion in butter in soup pot until onion turns transparent; turn down heat. Mix flour in thoroughly, cook for 5 to 10 minutes, stirring often (do not let brown).
- Using a whisk, blend in hot chicken stock and reserved rice stock. Allow soup to thicken slightly.
- Add half and half, blending in thoroughly. Add rice, ham, salt, pepper, and rosemary. Simmer for 20 minutes.
- Serve hot. Garnish with parsley.
