Minnesota wild rice soup

Yield: 6 Servings

Measure Ingredient
¼ cup Butter
¼ cup Raw wild rice
2 tablespoons Blanched sliced almonds
½ cup Finely diced onions
½ cup Finely diced celery
½ cup Finely diced carrot
Soupstock
2 teaspoons Arrowroot (opitional)
2 cups Whipping cream
2 Duck or chicken carcasses
1 Smoked ham bone
1 Medium-size onion; sliced
1 tablespoon Maggi seasoning or Knorr-Swiss Aromat seasoning
Salt and pepper to taste
1 Bay leaf
¼ Stalk celery; chopped
2 Carrots; chopped

SOUP STOCK

In a large kettle over medium heat, combine the carcasses, ham bone, onion, Maggi seasoning, salt and pepper, bay leaf, celery, carrots and 1-¼ quarts water. Bring to a boil; reduce heat to low and simmer approximately 1-½ hours. Strain. Since we opened in 1972, this recipe honoring Minnesota wild rice has remained one of the most popular items on our menu.

People from out of state return especially to taste this soup again. In a large kettle over medium heat, combine the carcasses, ham bone, onion, Maggi seasoning, salt and pepper, bay leaf, celery, carrots and 1-¼ quarts water. Bring to a boil; reduce heat to low and simmer approximately 1-½ hours. Strain. Since we opened in 1972, this recipe honoring Minnesota wild rice has remained one of the most popular items on our menu.

People from out of state return especially to taste this soup again.

ORION ROOM

NICOLLET MALL, MINNEAPOLIS

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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