I'm not sure why this is named Minnesota wild rice soup. The fact that the best wild rice, in my opinion, is produced there might be a clue. I loved the taste of the wild rice in this soup and the way it stayed whole and chewy, even after the soup was reheated several times. A simple recipe, it can be made very quickly if you have a fast chopping hand. I'm a slow chopper but didn't want to use a food processor. I like uniform pieces of vegetables in my soup, so I gladly spent time chopping carrots, leeks, and celery on Sunday, as I watched part of While You Were Sleeping for the umpteenth time.
Alarm bells will go off for many people when they see the cream in the recipe. I didn't use the full amount, and it tasted quite rich. I normally drink skim or 1% milk, so just a small amount of cream feels quite decadent to my taste buds. This would make a lovely soup for guests, where I would probably use the whole amount of cream. After-all, what better honor than loading up your friends' arteries with lots of butter and cream? But, this was not a fancy occasion, as you might surmise from the chipped serving bowl in the picture.
A food processor is much faster, but I think hand chopped is better for some things.
Very satisfying. It could serve eight people as a first course, or four as the main course.
Minnesota Wild Rice Soup
(The Culinary Institute Of America Book Of Soups)
2 Tablespoons butter
3 carrots, finely diced (about 1 cup)
2 leeks, (white and light green part) finely diced. (about 2 1/2 cups)
2 stalks celery, finely diced (about 1 cup)
1/4 cup all-purpose flour
2 quarts chicken broth
3/4 cup wild rice
1/2 teaspoon salt--or to your taste
3/4 cup hot cream ( I used 1/4 cup, plus 2/4 cup 1% milk)
3 Tablespoons dry sherry
1/4 cup minced chives
3 Tablespoons parsley
Heat butter in a heavy soup pot over medium heat. Add the carrots, leeks, and celery and cook about 5 minutes, stirring occasionally Reduce the heat to low and add the flour. Cook this for about 3 minutes, stirring constantly.
Add the stock to the flour and vegitable mixture, slowly, whisking to avoid lumps. Bring the soup to a simmer. then add the wild rice and salt. Simmer for 45 minutes until the rice is tender, but still a little chewy.
Add the heated cream, sherry, and chives. Season with salt, if necessary. Serve in bowls garnished with parsley.