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Sun Nov 24, 2019, 12:59 PM

From Kaleva's Kitchen - Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup

Ingredients

1 lb. of cooked chicken breasts, chopped or 1 15 oz. can of white chicken chunks, drained
1/2 cup o white cooking wine
2 cup of half and half
3 cups of chicken broth
1 cup of uncooked wild rice
4 cups of sliced mushrooms
2 cups of chopped onion
2 large carrot chopped
2 ribs of celery chopped
3 tsp minced garlic
1/2 cup of butter
1/2 cup of flour
1/2 tsp thyme
1 tsp parsley flakes
1/2 tsp dried sage
1/2 tsp dried rosemary

Directions

Cook the wild rice as directed and set aside

Melt butter in suitably sized pot over med-high heat.
Add carrots, onion, celery, and garlic Saute till near soft. Add mushrooms and continue to saute till soft.
Stir in flour and herbs and cook till bubbly.
Gradually stir in broth. Bring to a boil.
Stir until soup thickens.
Stir in chicken, cooked rice, half and half and white cooking wine.
Return to a boil.
Reduce heat and simmer uncovered 20 minutes. Stir occasionally.

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Arrow 6 replies Author Time Post
Reply From Kaleva's Kitchen - Wild Rice and Mushroom Soup (Original post)
Kaleva Nov 2019 OP
The Velveteen Ocelot Nov 2019 #1
Kaleva Nov 2019 #2
The Velveteen Ocelot Nov 2019 #3
no_hypocrisy Nov 2019 #4
The Velveteen Ocelot Nov 2019 #5
Kaleva Nov 2019 #6

Response to Kaleva (Original post)

Sun Nov 24, 2019, 01:04 PM

1. This looks great!

If you can get it, use wild wild rice instead of the cultivated stuff; it's much tastier and cooks up better (the commercial rice tends to be too crunchy and tasteless). I buy it from the Ojibwe, who harvest it from northern Minnesota lakes. https://nativeharvest.com/products/manoomin-wild-rice

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Response to The Velveteen Ocelot (Reply #1)

Sun Nov 24, 2019, 01:27 PM

2. The wild rice I get is cultivated and kind of bland so I cook it in chicken broth.

The cultivated wild rice is much cheaper as I can get a 3 lb. bag for about the same price as a 1 lb. bag of real wild rice.

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Response to Kaleva (Reply #2)

Sun Nov 24, 2019, 01:32 PM

3. It's true that the cultivated rice is a lot cheaper.

But I really love the wild stuff - it's hardly even the same product - and buying it from the Ojibwe also helps support the White Earth reservation. I have a stash of it and I think I might try your recipe.

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Response to Kaleva (Original post)

Wed Nov 27, 2019, 08:31 AM

4. I've taken your advice and ordered the wild rice.

Yes, pricey but looks like an investment for good eating and good health. And for a good cause.

Thank you.

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Response to Kaleva (Original post)

Wed Nov 27, 2019, 03:47 PM

5. I just made your soup, and I love it!

I made a few minor alterations - I left out the garlic because I hate garlic, and I used Sauvignon Blanc because I didn't have any cooking wine, but now that I've opened the bottle I have to drink the rest of it, which I am doing while I eat the soup.

Thanks for the great recipe!

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Response to The Velveteen Ocelot (Reply #5)

Thu Nov 28, 2019, 07:36 AM

6. Good to hear!

I made it just once so far but my wife says it's already in the top 10 meals that I make. Maybe even top 5.

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