This is another classic Minnesota dish. For awhile I've been searching for the perfect recipe for it. I've made it from cookbooks & from the recipes that come with the rice but none ever had the flavor I was looking for. I've been working on my own version & I think I've finally created the soup I wanted.
Its important when making this soup to use real wild rice. Don't use those wild rice mixes or such as the rice won't have as good a flavor or texture.
1/2 c wild rice
2 T butter
3/4 c onion, minced
1 celery stalk, minced
1 med. carrot, minced
3 T flour
3 c chicken broth
1 c cream or milk
1 1/2 - 2 c cooked chicken, chopped
1 T fresh thyme
In a med saucepan bring 2 c of water to a boil. Add wild rice. Reduce heat to simmer & cover. Let rice simmer for 40-50 minutes until tender. Drain remaining water. Set aside.
Melt the butter over med high heat in a soup pot. Add the onions, celery and carrots. Let cooking, stirring occasionally, until the onions are translucent about 5 minutes. Add the flour & a few grinds of fresh pepper, stir for 1 minute. Stir in chicken broth & cream. Cook while stirring until bubbly, then stir for another minute. Add in chicken, thyme & wild rice. Serve with a good crusty bread.
Makes 4 servings
I had hoped to serve this with homemade sourdough bread but my starter failed...a post on bread making tomorrow.