Are you allowed to live in Minnesota if you don’t like wild rice soup?
I believe it’s a requirement for citizenship.
I know that if wild rice soup is on a menu, I’m apt to order it. My love of this Minnesota delicacy was developed when I was but a young girl on visits to the Twin Cities. After sampling the soup at one of the Byerly’s stores, DotMom would buy it frozen for later consumption.
That soup recipe is in the Byerly’s cookbook, which is on the cookbook shelf at home, but this recipe, provided by the Minnesota Cultivated Wild Rice Council, seems quite similar, although the Byerly’s version also has diced ham.
Classic Creamy Wild Rice Soup
In a large saucepan, sauté ½ cup finely chopped onion in 6 tablespoons butter. Add ½ cup flour, stirring until bubbly; gradually stir in a 32-ounce carton of chicken broth. Stir in 2 cups cooked wild rice, ½ cup grated carrots, 1 cup cooked, cubed chicken breast, 3 tablespoons slivered almonds and ½ teaspoon salt; simmer 5 minutes. Stir in 1 cup half and half and 2 tablespoons dry sherry; heat through.
Makes 6 servings.