That's great Lakeymayor!
I made it as well and loved it. This past weekend I made a brown and wild rice salad. Absolutely delicious.
I wonder if all wild rice tastes as good as Teresa's does?

I love wild rice soup...I made some about a week ago, with the leftovers from my wild rice pig out...
There are lots of Chippewa, Ojibwa, Ashtinabe selling on line.. which are all the names for the Indian tribes that traditionally harvested rice.
I first started buying from my Ojibwa friend 46 years ago...when our daughters were in kindergarten. her family has long ago stopped harvesting so I have to seek out and buy it from places on the web.
The last I bought was from a place I think was called Chippewa rice....it's lovely!
Living where you do, I am amazed that you never had wild rice before? Good stuff!!
Linda C

I know Jasdip, The rice is wonderful. I'm going to make a shrimp and feta dish tonight and will use more of her rice with that. Has you wild rice salad been posted? If not, I would love it if you would post it.

Karen

Can you share the soup recipe - it sounds perfect for a cold winters night

Would love to see Teresa's recipe. Back in 1985 I visited northern Minnesota, and stopped in Bemidji for lunch at a fabulous restaurant, converted from an old train depot. There, I had their sherried wild rice soup and fresh walleye. It's a meal I still remember with great fondness.

The menu described that the restaurant, and especially the sherried wild rice soup, had been featured in Gourmet or Bon Appetit....I can't remember which. The soup was beyond fabulous. I asked the server if the chef shared his recipe since the restaurant and his recipe had been recognized. The chef came out to my table beaming, and gave me his recipe, neatly typed out on the restaurant's letterhead.....at no charge!

I make this soup for special occasions and it always knocks my guests' socks off.....So many wonderful memories from that stop in Bemidji....and now the restaurant has closed, all these years later.

So, Teresa, please share your recipe, and I'll be glad to share the recipe I was given for sherried wild rice soup, if anyone is interested.

The Wild Rice Soup recipe I used is the one Teresa gave me.
That and the Wild Rice Salad are on the New Recipe Review thread. They are both awesome dishes!

Beth, I would LOVE to have your Sherried Wild Rice Soup recipe!

I have been making WRS my way for so many years I'd love to try a new recipe!

Linda

Here is my recipe - pretty close to doucanoe's. Lakemayor - the soup you made was closer to doucanoe's because you used white wine instead of the sherry.

Of course this recipe is just a guideline. I like to add more carrots, almonds and sometimes I add a little celery. And often times I cut back on the cream and use milk. Once I added too much of everything except liquid and my mother said "I thought you said you were making soup - this looks like a hotdish!"

Beth - I'd love to see your recipe. I don't think I've ever tasted a version of wild rice soup that wasn't fabulous!

It would help to include the recipe! :-)

Wild Rice Soup
6 tablespoons margarine or butter
2-3 tablespoons minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup finely grated carrots (I use more)
1 cup minced ham or leftover cooked chicken
3 tablespoons (or more!) chopped slivered almonds (you can put them in the soup OR toast and top as a garnish)
1/2 teaspoon salt
1 cup half and half (I used Fat Free) (I have also used lowfat evaporated milk)
2 tablespoons dry sherry ( I used Holland House cooking sherry
Directions
In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Amount: 6 cups.

Sherried Wild Rice Soup
from The Union Station Restaurant in Bemidji, Minnesota

8 servings - 1 cup portion size

2 Tbs butter
1 Tbs minced onion
1/4 cup flour
5 cups chicken broth -- Note: Not the same broth the wild rice was cooked in
2 - 1/2 cup cooked wild rice
3/4 tsp salt (to taste)
1 - 1/4 cups Half & Half
1/2 cup dry sherry

Saute the onions in butter until light brown, blend in flour, add broth. Stir constantly until thickened. Stir in wild rice and salt. Simmer about 5 minutes. Blend in cream and sherry. Simmer until heated to serving temperature. Garnish with minced parsley or chives, if desired.

Wild Rice Preparation:

2/3 cups uncooked wild rice yields about 2 - 1/2 cups cooked wild rice
Rinse rice with cold water until water runs clear
Boil 5 parts chicken broth to 1 part rice. Add rice after broth is boiling
Boil 25-30 minutes for soup
35-40 minutes for regular rice
Stir regularly while rice is cooking
Drain and rinse with cold water

Note: Rice cooking time may vary with different wild rice. Taste rice while cooking to obtain desired crunch to rice.

Beth, so you lift the lid, and stir wild rice? I didn't know that, I made sure I didn't lift the lid, just like with white rice.

Unlike cooking with white or brown rice, I do lift the lid and stir the wild rice when I make this recipe...I follow it exactly. Also, as the recipe indicates, you'll need to decide how long you want to cook the rice....do you want it crunchy (shorter cooking time) or softer?

You really cannot go wrong with the recipe....Be sure you discard the chicken stock you cook the rice in....You definitely do not want to re-use that in the soup!

I cannot imagine pouring all that wonderfully flavorful broth down the drain!!
I cook wild rice in broth until all the broth is absorbed....I use the ratio of twice the amount of broth as rice...and if neede4d add more broth.
Pouring the rice cooking water down the drain is akin to cooking chicken for soup and pouring the cooking broth down the drain and adding more broth without that lovely wild rice flavor!
Next time try cooking the rice in just enough liquid for it all to be absorbed, Than add that very flavorful rice to your soup.
Linda C

Too funny, Beth! Your recipe is almost the same as the one I use, just with more sherry! LOL

Linda

Both look delicious. I want to try them both as soon as i can find wild rice.

Where's the best place, brand etc. Thanks