It's my own personal theory that Minnesotans know soup. Why wouldn't they? It's cold there in the winter! If you were cold a significant portion of the year, I think you'd be a master of some belly warming food. Don't you? It's not my wildest theory, but I believe it to be true.
This past weekend, sandwiched between the illness du jour at our home, my favorite Minnesotan came to visit. M is one of my dearest friends, and it had been far too long since we'd seen each other. She brought along her adorable little son whom I'd never met, and she also got to witness the Texas Tornado in action for the first time. Matter of fact, the Tiny Teen was just a peanut the last time we were together. We had such a wonderful time together, that I dedicate this post to her. Well that, and this is her soup recipe!
M gave me this recipe along with some Minnesota long grain wild rice and other ingredients for Christmas. It was such a fun idea! I love the thought of sharing recipes as gifts. Now whenever I make this recipe, I think of her. I asked if I could share it with you, and she agreed. She's sweet like that. With no further ado, the yummiest soup...
Minnesota Wild Rice Soup
- 6 TBSP margarine or butter
- 1 TBSP minced onion
- 1/2 cup flour
- 3 cups chicken broth
- 2 cups cooked wild rice
- 1/3 cup diced ham
- 1/2 cup finely shredded carrots
- 3 TBSP chopped slivered almonds
- 1/2 tsp. salt
- 1 cup half-and-half
- 2 TBSP dry sherry (optional)
- snipped fresh parsley or chives for garnish
Melt margarine in saucepan; saute onion until tender. Blend in flour, gradually stir in broth. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil and stir for 1 minute. Stir in wild rice, ham, carrots, almonds, and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with parsley or chives. Yields 6 cups.
I make this soup with some diced ham leftover from our Christmas ham that I froze. M says she chops deli ham. I'll switch to this when my ham leftovers are gone. Also, I don't use the dry sherry...mostly because I don't have any. It tastes delicious without it, so I've never thought to try adding it. I've made this soup a couple of times. I used chives for garnish only once. I didn't really notice a difference in taste. I'm not a big parsley gal, so I haven't tried it with that. Last comment on preparing this soup. I can promise you it is YUMMY! The best part though is the leftovers. M told me to leave enough for leftovers because the flavors marry, and it tastes even better the next day.
I realize that this isn't the coldest winter, but if you find yourself facing a chilly day I sooooo recommend this soup to you! Enjoy!!