Today’s recipe is from Dana of wynzia. Dana says, “this is a Minnesota favorite, but made vegetarian style. My stepfather is from northern Minnesota, and he led me to love the wood-parched wild rice that is naturally-harvested by the Ojibwe tribe of Leech Lake. It truly makes a difference, but you can use any kind of wild rice for this recipe. This is quick and easy, uses just one pot, and most of the ingredients a cook is likely to have in his/her kitchen and pantry. I like this vegetarian version of wild rice soup, and the meat-eaters in my family tell me that they don't miss the ham or bacon or chicken usually found in this soup. But you be the judge."
Wild Rice Soup
1 C. mushrooms
3 T. butter
3 T. flour
1/2 C. chopped celery
1/2 C. chopped carrots
1/2 medium onion, diced
16 oz. vegetable broth
2 C. milk
1 C. cooked wild rice (best with wood parched, or Ghost Wild Rice)--follow directions on package
salt & pepper as desired
Melt butter in a heavy stock pot over medium heat. Sauté mushrooms, onions and celery until tender but crisp (about 5 minutes), stirring occasionally. Reduce heat to low and stir in flour, salt, & pepper, stirring constantly. Add broth & milk slowly, whisking to avoid lumps. Simmer for about 20 minutes on low, stirring frequently, until desired consistency. Add cooked wild rice and stir for about 3 minute. Serves 4-6
