I don't know, but Minnesota and Soup must be on my mind!
That, and Chris is refusing to take carrots in his lunch anymore . . . so I needed to find a way use some of the 2 lbs of carrots I had in the fridge. My mother made fantastic wild rice soup at Thanksgiving- and I have been missing it ever since. (Well not really, but humor me for the sake of the story.)
Since there is not much to this soup, it is worth your while to buy the good stuff: real Minnesota Wild Rice rather than the mixed wild rice pilaf.
After about an hour, this is what you will have:
Creamy Wild Rice Soup
Adapted from Mom
Ingredients (Note: These are approximate ingredient specifications- it is not too specific- you can wing it)
- 1 6 oz box of wild rice
- 1 lb grated carrots
- 4 chopped stalks of celery (more if you have it)
- 8 oz sliced mushrooms
- 1 Cup chopped onion
- 2 tbsp oil
- 1 Cup broth
- 1 can condensed mushroom soup OR 1 Cup Cream (It is so much better with cream, but I didn't have any)
- 1 chopped radish (to get rid of your spicy radishes you bought accidentally)
- Optional: My mom adds chopped almonds which are delicious, but not worth the pain I would suffer through later.
- Optional: Mom also adds ham chunks or chicken to the soup which adds some more substance.
- Cook rice as box directs. Wild rice takes about an hour to cook, so give yourself time.
- When the rice is nearly done, saute onions, celery, carrots in oil for 5 minutes. Then add mushrooms and cook until mushrooms "release their liquid." (sounds a little gross if you ask me.)
- When rice is done, drain and add to pot of vegetables. Add broth. Then add soup or cream. Raise heat to blend the flavors (but not too high- you probably shouldn't boil the cream).
- Serve with crackers and enjoy!