Wild Rice Soup
Ingredients
- Salt & pepper to taste
- 1 tablespoon chicken base
- 6 stems celery, diced
- 2 large carrots, diced
- 1 large onion, diced
- 12 ounces bacon
- Soup:
- 8 ounces diced celery
- 8 ounces diced onion
- 3 pints water
- 1 pint uncooked whole grain Minnesota Wild Rice
- Rice:
- 3 cups all purpose flour
- 2 cups water
- 1 pound medium mushrooms, sliced
- 2 quart whole milk
Instructions
Soup Preparation:
Add 1 pint of uncooked whole grain Minnesota wild rice to 3 pints of boiling water. Boil for approximately 20-25 minutes or until rice kernels open.
In a 2 gallon heavy saucepan, fry bacon to a crisp consistency. Add diced carrots and cook about 5 minutes. Add diced onion and diced celery; cook about 5 minutes more, or until the vegetables appear translucent. Season with chicken base and salt and pepper. Add 2 cups of water and bring to a boil. Reduce heat.
Gradually add 3 cups of flour, whisking until roux forms, about 5 minutes. Gradually stir in 2 quarts of heavy cream. Add milk until desired consistency is reached. Bring to a simmer.
Add sliced mushrooms and the cooked wild rice mixture. Simmer 5 to 10 minutes more. DO NOT BOIL! Serve hot.
Add 1 pint of uncooked whole grain Minnesota wild rice to 3 pints of boiling water. Boil for approximately 20-25 minutes or until rice kernels open.
In a 2 gallon heavy saucepan, fry bacon to a crisp consistency. Add diced carrots and cook about 5 minutes. Add diced onion and diced celery; cook about 5 minutes more, or until the vegetables appear translucent. Season with chicken base and salt and pepper. Add 2 cups of water and bring to a boil. Reduce heat.
Gradually add 3 cups of flour, whisking until roux forms, about 5 minutes. Gradually stir in 2 quarts of heavy cream. Add milk until desired consistency is reached. Bring to a simmer.
Add sliced mushrooms and the cooked wild rice mixture. Simmer 5 to 10 minutes more. DO NOT BOIL! Serve hot.
Recipe Info
Views
834
Date
July 26, 2003
Categories
Soups and Sauces