Minnesota wild rice soup
6 Servings
Ingredients
| Quantity | 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 | |
Directions
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, .