Nutted Wild Rice Soup

Recipe Ingredients

2/3 cup	106g / 3.7oz	Uncooked wild rice
4 tablespoons	60ml	Butter
1 cup	146g / 5.1oz	Walnuts - coarsely chopped
		(can also use pecans)
4 tablespoons	60ml	Chopped green onion
2		Garlic cloves - minced
8 cups	1896ml	Chicken or turkey stock
2 tablespoons	30ml	Tomato paste
2/3 cup	61g / 2.2oz	Fresh cranberries - chopped
2 cups	125g / 4.4oz	Bite-sized cooked chicken or turkey chunks
2 tablespoons	30ml	Cornstarch - dissolved in
3 tablespoons	45ml	Water
1 tablespoon	15ml	Sherry
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Minced celery leaves or parsley
		Sherry

Recipe Instructions

Begin by rinsing the wild rice in hot water, then draining well. Then, in a Dutch oven, melt butter over medium heat and toss in the walnuts (or pecans) when it is sizzling. Saute until crispy, about 5 minutes, then remove the nuts and reserve them.

In the same butter, stir in the wild rice, green onions, and garlic, and fry over medium-low heat for about 10 minutes, until the wild rice is toasted. Pour in the chicken stock; stir in the tomato paste; and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.

Stir in the cranberries, reserved walnuts, and meat chunks and continue to simmer for 15 to 20 more minutes. Finally, increase the heat to medium-high, and stir in the cornstarch liquid and the sherry to thicken. Season to taste.

When ready to serve, ladle into bowls and top with minced celery leaves or parsley. Dribble a spoonful of sherry over each portion before taking the plates to the table.

Serve hot as a meal to 4 to 6 people

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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