Saturday, December 4, 2010

Cream of wild rice soup

My version of a traditional Minnesota soup.

I don't have a recipe for this I just put it together with some basic ingredients and it more or less turns out the same every time. So, any measurements I give here will be a guess as to how much I put in. Have fun.

Cook 1 cup Wild rice with 4 cups water.
Fry around 6 strips of bacon, set aside.
In some of the bacon grease, saute an onion and 4 stalks of celery, minced.
In a small sauce pan make a white sauce with 3T butter, 2T flour, 1/2 c milk, salt and pepper and a few diced mushrooms. Or use a can of cream of mushroom soup.
Combine the cooked rice, onion and celery, 8 oz of sliced mushrooms, white sauce, and a quart of chicken broth, 3T sage, 3T soy sauce, and cooked julienned carrots.
Let simmer.
Just before serving add about a cup of heavy cream, the bacon (minced), and slivered almonds if you like.

I think that is all. Modify it as much as you please.