Northern Minnesota Wild Rice Soup |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Every summer while growing up we went to northern Minnesota. One of the thingsI looked foreward to the most was having a bowl of wild rice soup and a black walnut ice cream cone. Ingredients:
1/2 cup onion, chopped finely |
10 slices bacon, chopped |
1/2 cup all-purpose flour |
2 cups water |
4 cups chicken broth |
2 cups cooked wild rice |
1 cup half-and-half (or 1 can evaporated milk) |
2 cups velveeta cheese |
1/4 cup dry sherry |
fresh parsley (to garnish) |
Directions:
1. Fry bacon until crisp; remove with a slotted spoon to drain on paper towels and reserve 2 Tbs of drippings in pan.
2. Saute onion in bacon drippings until soft, then stir in flour.
3. Slowly add water and broth, stirring to combine.
4. Bring to a boil and cook until thickened (about 3-5 min) then add rice.
5. Cover and reduce heat to low, simmer for 5 minutes.
6. Add half and half (or evaporated milk), cheese, sherry and reserved bacon.
7. Cook until cheese is melted while stirring constantly.
8. Divide into bowls and garnish with parsley.
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