Minnesota Wild Rice Soup

BEST Minnesota Wild Rice Soup

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Minnesota Wild Rice Soup

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!


BEST 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.Minnesota Wild Rice Soup 2Add in the garlic and cook for 2 minutes. Minnesota Wild Rice Soup 3While the vegetables are cooking in a non-stick fry pan, pour in the almonds and cook on medium heat until lightly browned.

Minnesota Wild Rice Soup 4

Do not add oil, just stir and watch closely as they will burn easily.

Pour out into a bowl when they are toasted nicely.Minnesota Wild Rice Soup 5

In the same pan, add in the diced ham and fry to crisp on the sides for flavor.

Add to the cooked vegetables.

Minnesota Wild Rice Soup 6 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.Minnesota Wild Rice Soup 7Add in 1/3 flour and whisk, stirring constantly for 2 minutes to cook out the flour taste.Minnesota Wild Rice Soup 8Add in the half and half, whisking along with the chicken bouillon, Montreal Chicken Seasoning, poultry seasoning, balsamic vinegar, smoked paprika and salt.

Whisk constantly.

Minnesota Wild Rice Soup 10

Cook for 3 minutes; still whisking constantly.Minnesota Wild Rice Soup 11

Add in the vegetables, the ham, evaporated milk, water and almonds.Minnesota Wild Rice Soup 11

Heat through.
Minnesota Wild Rice Soup 12

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.

Minnesota Wild Rice Soup

Minnesota Wild Rice Soup

Carrie’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

Recognize a blessing and be a blessing today.

Thankful Thursday: 2nd Sunday Dinner

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Neighborhood Dinner!!!

Hey All, So after the blog conference we were experimenting with the camera and didn’t quite get it back to proper settings for ‘normal’ shots. I apologize for the blurriness, but I’ve included a few pics anyway.


  • Homemade Chicken Noodle Soup
  • New Orleans Red Beans & Rice (my recipe on site)
  • Rolls and butter
  • Best Fudge Cake (my recipe on site)
  • Valentine White Chocolate Bark (my recipe on site)
  • Sweetheart Palmiers (my recipe on site)
  • Valentines Muddy Buddy’s (my recipe on site)

Pictured:   The center is the chicken noodle soup. Did you know that if you add oil to your pasta cooking water it will not absorb the liquid as readily? So depending on what your purpose is for the pasta, that determines whether you add oil or not. I did not want the noodles in the soup to take in extra broth causing them to be limp, so I added the oil to the cooking water. However, when I want pasta for a sauce, I do not add the oil do it will soak up the wonderful flavors.

This tip and tons more are in my new cookbook, “Carrie’s Cooking For Keeps”

Also, in my cookbook I teach you how to make perfect white or brown rice on the stove that will not fail you.

Thanks to all who came and to all of you out there who send love and warm wishes for our 2nd Sunday dinner, though distance makes it impossible for you to join us. Carrie













Healthy Stuffed Zucchini

Healthy Stuffed Zucchini

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Healthy Stuffed Zucchini

Stuffed Zucchini with Italian flair and healthy too

   This is such a great seasonal treat that’s healthy, filling and budget friendly!

   Use yellow or green zucchini, but for best results use medium sized zucchini.

   If they are too large, though the seeds are removed, the flesh becomes pithy and not as tasty.  Medium are just right



4 medium sized zucchini squash

1/2 lb. hamburger

1 med. onion, chopped

1 Tbl.  minced garlic

1 green pepper, finely chopped

1 – 16oz. can or

2 cups fresh chopped tomatoes

1 Tbl chopped parsley

1 tsp. basil

1 Tbl. Italian seasoning

1 Tbl Worcestershire sauce

1 tsp. oregano

1/2 tsp Montreal steak seasoning

2 tsp. beef bouillon

2 tsp. balsamic vinegar

Splash of hot sauce

1 cup cooked brown or white rice, barley *leave out for gluten free if needed

2 cups grated cheese divided (1 cup for hamburger mixture, 1 cup for topping; cheddar, mozzarella or combination)

1/4 cup grated fresh Parmesan cheese  

1 bottle, 28-32 oz., marinara sauce

1/4 cup water – rinse bottle out after emptying marinara sauce and put into cake pan with marinara sauce   

& Directions:

Add together in a large fry pan.  Brown the meat  and cook until the vegetables are tender and drain: 

Preheat oven to 350 degrees. Prepare a cake pan by lining with foil. Cut in half 4 medium zucchini’s and scoop out seeds.Stuffed Zucchini 1

Combine the cooked and drained  hamburger mixture in a large bowl with: tomatoes, parsley, basil, Italian seasoning, Worcestershire sauce, oregano, Montreal seasoning, bouillon, balsamic vinegar, hot sauce, rice/barley, 1 cup grated cheese and Parmesan cheese.  Stuffed Zucchini 2

Stuffed Zucchini 3Pour about 3/4 – 1 cups of the marinara sauce in the bottom of the pan.Fill with the hamburger mixture dividing between 4 zucchini, mounding meat mixture on top if needed.Stuffed Zucchini 4Cover the stuffed zucchini, along with rinsed liquid from bottle using the 1/4 cup water over the top of the stuffed zucchini.Stuffed Zucchini 5Cover with foil and bake for 45-60 minutes or until the zucchini are tender (but not mushy) when poked with a fork. Stuffed Zucchini 6

Take off foil, sprinkle on extra cheese on top and put back into the oven to bake until cheese is melted.Stuffed Zucchini 7

Stuffed Zucchini 8

Serve.Stuffed Zucchini 10Recipe by Carrie Groneman,

Copyright Carrie Groneman, A Mother’s Shadow, 2013

Recognize a blessing and be a blessing today.