There is a definite chill in the air! Now isn’t that an understatement! These Minnesota frigid temperatures call for hot soup to warm us up. I love wild rice soup. I am sharing my favorite that I found in a Midwest Living magazine. I’ve made it on top of the stove and then transferred it to a crock pot to keep it hot. However, if you cook it in the crock pot too long, the wild rice almost gets too tender so it doesn’t seem like wild rice any longer. I like it a little chewy but that’s my preference. One of my sons was disappointed ‘cause he thought it seemed just like rice, so that year I must have over done it!
Antler’s wild rice soup:
1/2 cup uncooked wild rice, rinsed and drained
3-14 oz cans chicken broth
1 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
2 cups sliced fresh mushrooms
2 Tbsp. butter
1/4 cup flour
1/4 tsp salt
1/4 tsp black pepper
1 cup whipping cream
2 cups diced cooked chicken
parsley or chopped chives for garnish
In 4 quart kettle, combine uncooked wild rice, 2 cans broth, carrot, celery and onion. Bring to boiling, reduce heat, simmer for 35-45 min until rice is tender but still chewy, adding the mushrooms last 5 minutes of cooking. In medium saucepan melt butter, stir in flour, salt and pepper, add remaining 1 can of broth, cook and stir until bubbly; cook and stir 1 minute more, stir in whipping cream. Add to rice mixture, stirring constantly. Then stir in chicken, heat through and garnish with chopped chives or parsley.
A lady called me a week ago and was having a problem with the apple cake recipe. She said when it was cooling it would fall in the middle and didn’t seem done in the center. She didn’t give me her name so I haven’t been able to call her. I seem to remember that she told me when she takes it out of the oven she covers it with a towel. My advice is not to cover it with anything until it’s completely cool. That’s the only thing I can come with to solve her problem. I hope it works for you!
Stay warm and safe and have a great week!