Minnesota Wild Rice Soup Recipe
Servings: 12
Ingredients
- 2 c. uncooked Minnesota wild rice,
- Â Â other wild rice see * Note
- 6 c. beef stock
- 1/4 c. diced carrots
- 1/4 c. diced celery
- 1/2 c. diced onion
- 1 x bay leaf
- 2 c. chicken stock
- 2 Tbsp. extra virgin olive oil
- 1 c. diced ham
- 1 c. diced smoked turkey see * Note
- 1 tsp grnd thyme
- 1 quart heavy cream
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- * Note: We located Minnesota wild rice at Global Foods Market, 421 North Kirkwood Road in Kirkwood. For the smoked turkey in this recipe, we bought a smoked turkey tenderloin in the meat case at Schnucks and diced up as much as we needed. The country club often uses smoked turkey breast.
- In a large stockpot, combine wild rice and beef stock. Bring to a boil; lower heat and cook till rice is almost tender and most of the grains have split slightly. The time will vary with the rice; check package directions.
- In a small saucepan, combine carrots, celery, onion, bay leaf and chicken stock. Bring to a boil; lower heat and let simmer for 5 min.
- Meanwhile, in a saute/fry pan, heat extra virgin olive oil till warm. Add in ham and turkey; saute/fry for 3 min. Add in thyme; cook 1 minute more.
- Add in vegetable and meat mixtures to rice in stockpot. Stir in cream. Season to taste with salt and pepper.
- Simmer 10 to 15 min or possibly till flavors blend and soup thickens slightly. Remove bay leaf; throw away. Serve soup warm.
- Tester's note: Leftover soup will thicken in the refrigerator. To serve leftovers, reheat slowly and thin soup as needed with a splash of chicken or possibly beef broth or possibly cream or possibly whole lowfat milk.
- This recipe yields 12 to 15 servings.
- Comments: This soup, on the daily menu, has become a tradition at Glen Echo Country Club, says executive chef Rob Marbs. The soup, he notes, is often prepared by assistant chef Mark Williams. Glen Echo itself is steeped in tradition. Its golf course, at Lucas and Hunt and Natural Bridge roads, is known as "the oldest 18 holes west of the Mississippi" and was used during the 1904 Olympics. The club will celebrate its 100th anniversary next year.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 12 servings | |
| Calories 216 | |
| Calories from Fat 168 | 78% |
| Total Fat 19.0g | 24% |
| Saturated Fat 10.14g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 720mg | 30% |
| Potassium 243mg | 7% |
| Total Carbs 2.63g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.45g | 0% |
| Protein 9.03g | 14% |
