This is a recipe that was given to me by a church lady who told me she got it from a magazine that claimed it was the recipe for the Dayton's Wild Rice Soup in Downtown Minneapolis. No matter how I try to search and find out if this is true, I can't seem to find a digital copy of this recipe online.
What I do know is that this soup is a reminder of my childhood, and the best comfort food for a cold day.
Ingredients:
6 tablespoons butter
1 tablespoon minced onion
1/2 cup flour *
3 cups chicken stock
2 cups cooked wild rice
1/2 cup minced ham **
1/2 cup grated carrot ***
2 tablespoons shredded almonds****
1 cup half and half
Salt and pepper to taste
Parsley for garnishing
Directions:
Cook wild rice according to package directions. *****
Melt butter in a large stock pot. Sauté onions until tender.
Slowly blend in flour (or almond flour). Cook for a minute to remove raw flavor.
Gradually add in chicken stock to avoid lumps. Stir constantly Boil for 1 minute.
Stir in cooked wild rice, ham, carrots, and almonds.
Simmer for 5 minutes.
Stir in half and half.
Taste for salt and pepper.
Heat to serving temperature.
NOTES:
* to make it gluten free, substitute with almond flour. (Corn starch can be used but do not do an equal substitution - do less and add at the end to adjust thickness)
** Left over ham roast can be used, but be ware it can be salty, so make sure to adjust for flavor
*** Pre-shredded carrots will not cook completely in the soup, so it is better to freshly grate carrots.
**** Almonds without skins is best, as the skins can be bitter in the final product.
***** From a Minnesotan, cover the rice with an inch or two of water, and boil it until it softens and 'pop' to revel the soft inner parts. Can be done in an Instapot or pressure cooker, but takes three or more rice setting cycles. Once rice is cooked, drain the excess water and set aside.
This soup does freeze very well, and can be easily doubled or tripled for meal prep.
If you give this one a go, let me know what you think of it! It's not an original recipe, but it's one of my favorites that I make time and time again in the winter.
Love always,
Laura Ann