Minnesota Wild Rice Soup
Served at J.R.'s Bar and Restaurant in Minneapolis, Minnesota.
Servings: 8
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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.
