Minnesota Wild Rice Soup
Are you looking for a creamy, hearty, comforting and completely satisfying soup? Search no further, this is one of my very favorite warm you -through-and-through soups and it is seriously the BEST recipe out there! I will walk you through this scrumptious recipe step by step so you can make a gourmet meal and impress your family, friends and guests. Let’s get started!
Minnesota Wild Rice Soup
16 oz. package wild rice (2 1/2 cups)
1/2 cup butter (1 stick), divided
8-16 oz. portabella mushrooms, diced (depending on your taste)
1 ½ – 2 cups diced carrots
1 medium onion, chopped
1 cup celery, chopped
1 Tablespoon chopped garlic
3 oz.thick sliced diced ham, approx. 2 cups
1 – 3 oz. sliced almonds, depending on your preferrence – toasted*
1/3 cup flour
1 quart half and half (4 cups)
2 12 oz. cans evaporated milk
3 tsp. chicken bouillon (Knorr is best)
1 1/2 tsp. Montreal Chicken Seasoning
1 1/4 tsp. poultry seasoning
1/2 tsp. smoked paprika
1/2 tsp. salt
1 Tbl. balsamic vinegar
1 cup water
*1 cup milk, optional if soup is thick
Cook rice according to package directions. *I cooked the 2 1/2 cups of wild rice in 5 cups of water, adjust as needed.
While the rice cooks, in a large pot, melt 1 Tablespoon butter in a large pan and add in the carrots, onion, celery, and mushrooms.
Cook for until they are soft, but still have a crunch to them.Add in the garlic and cook for 2 minutes. While the vegetables are cooking in a non-stick fry pan, pour in the almonds and cook on medium heat until lightly browned.
Do not add oil, just stir and watch closely as they will burn easily. Pour out into a bowl when they are toasted nicely.
In the same pan, add in the diced ham and fry to crisp on the sides for flavor.
Add to the cooked vegetables.
Clean out the pan, and using the pan again, you are going to make a roux.
Place the remaining 7 Tablespoons butter in the pan and melt.Add in 1/3 flour and whisk, stirring constantly for 2 minutes to cook out the flour taste.Add in the half and half, whisking along with the chicken bouillon, Montreal Chicken Seasoning, poultry seasoning, balsamic vinegar, smoked paprika and salt.
Cook for 3 minutes; still whisking constantly.
Add in the vegetables, the ham, evaporated milk, water and almonds.
Adjust seasoning to taste and if it is too thick add more milk, or water, depending on your preference. I did add in the extra cup of milk and it was PERFECT!
Refrigerate any leftovers and when warming, again thin with water or milk if needed.
Carrie’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015
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