Wild Rice Soup

Maybe you have heard of it and maybe you have made it. I have tasted it and my opinion is that it tastes just like a bunch of store bought soup mixed together with wild rice. Not too bad but I know how to make real wild rice soup and it tastes different. My opinion, of course.

First of all I do not like potatoes in my wild rice soup. It is potato soup if it is full of potatoes. To make my soup I dice up about !-cup of good bacon. I put that in my stock pot and brown it. Then I add 1-cup of finely diced onion, 1-cup of finely diced celery, 1-cup of finely diced carrot and 1-clove of finely chopped garlic.

I let that saute until the onions are transparent, but not brown. If the onions turn brown the flavor of the soup will change. Then I add 2-cups of dry white wine. Do not use cooking wine! That stuff is terrible. I will only cook with wine that can be drank. I let the vegetables and wine simmer for a few minutes. Then I add 2-cups of dry wild rice, 4-quarts of chicken broth and 1-teaspoon salt.

I cover the pot and simmer that for about 1-1/2-hours or until the rice has popped open and is tender. I add more liquid if I need to. When the rice is done I add 2-cups freshly sliced mushrooms, 2-cups grated cheddar cheese and 1/2-teaspoon nutmeg. When the cheese is melted I add 1-cup of heavy cream and 1-cup of milk. Pepper can be added just before serving.

This amount of ingredients is for an 8-10 quart stock. I stir the soup often when the cheese is added so it does not burn. If you like a thinner soup just use less rice or add more liquid, but the men like it thick.

Everything I write about is from personal observation and life experiences. I love to cook and prepare foods in different ways. I like sharing my experiences about food and cooking. My website http://www.pothaven.com was created because of my interest in quality cookware and cooking.

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