Wild rice soup is so delicious! And living in Minnesota means fresh wild rice. And you can even harvest your own wild rice in some spots in Minnesota! One of my very good friends lives in Bemidji, and this past year they took a canoe and harvested their own.
Also, there's no picture of it because...we ate it. All of it. Including the children!
Basically - this is a riff off of Byerly's Wild Rice Soup. The actual Byerly's recipe isn't quite enough to feed us all so I've been tweaking this over the years and here's what I have memorized.
Wild Rice Soup
1/2 cup butter
1 small onion, chopped
1/2 cup flour
4 cups chicken broth
2 cups cooked wild rice
3 medium carrots, shredded
1/4 - 1/2 cup slivered almonds
2 cooked chicken breasts, shredded
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup half and half or cream or milk (honestly, whatever you have on hand works, I've even used almond milk!)
1/4 cup Dry sherry
Chopped parsley
Melt butter in large heavy stockpot. Add in onion. Saute until softened. Add in flour and whisk until the flour is cooked through - at least 3 minutes. It should smell a little nutty.
Add in chicken broth, slowly at first. Whisk until combined and not lumpy. Bring to a simmer.
Add in wild rice, shredded carrots, slivered almonds, shredded chicken, salt, and pepper. Simmer for about 10 minutes.
Add in the dry sherry, simmer for another 5 minutes. Serve with warm crusty bread or really good salty crackers.
Top each bowl with chopped parsley.
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