I was thinking I wouldn't bother to post the recipe for the wild rice soup I made today because it's wild rice soup and doesn't every Minnesotan have a good recipe for this, our unofficial state dish?
But then I realized that a lot of people make it with chicken and ham, or at least chicken stock, and my version is vegetarian. I made this at my mom's today, so also I thickened it with Tom Sawyer's gluten-free flour mix since she can't hang with the wheat.
Wild Rice Soup (Vegetarian, Gluten-free)
© 2009 by Alexis McKinnis
Yields: A metric assload
1 pound uncooked wild rice
6 cups + 2 cups hot water
2 Tablespoons butter
1 large onion, diced
1 bunch celery, cleaned and diced
1 garlic clove, minced
8 cups mock chicken broth (strongly recommend Edward & Sons Not-Chick'n)
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme leaves
1/2 teaspoon ground sage
1/2 teaspoon ground marjoram
2 bay leaves (optional)
10 ounces fresh white mushrooms, roughly chopped
2 Tablespoons flour or gluten-free flour mix
1 pint heavy cream
salt to taste
Boil 6 cups salted water in large saucepan. Add wild rice, bring back to boil, then simmer, covered 40 minutes or until tender. Drain wild rice and set aside. In very large soup pot, saute onion and celery in butter over medium-high heat until soft, about 5 minutes. Add garlic and saute for another 3-4 minutes. Add wild rice, mock chicken broth, 2 cups water, thyme, sage, marjoram and bay leaves (if using). Bring soup to boil, then reduce heat and simmer 30 minutes. Add mushrooms and simmer an additional 10 minutes. Whisk in flour to thicken. Turn off heat and stir in cream. Salt, ladle, serve (preferably with saltines).
Don't eat the bay leaves, of course. Also, if I haven't mentioned it before, I'm pretty salt-sensitive, so I don't like to list measurements for the salt. Your own taste buds will be the best meter there.