Minnesota Wild Rice Soup

Recipe Ingredients

2 cups	320g / 11oz	Uncooked Minnesota wild rice,
		Other wild rice - see * Note
6 cups	1422ml	Beef stock
1/4 cup	27g / 1oz	Diced carrots
1/4 cup	27g / 1oz	Diced celery
1/2 cup	31g / 1.1oz	Diced onion
1		Bay leaf
2 cups	474ml	Chicken stock
2 tablespoons	30ml	Olive oil
1 cup	146g / 5.1oz	Diced ham
1 cup	146g / 5.1oz	Diced smoked turkey - see * Note
1 teaspoon	5ml	Ground thyme
1		Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: We located Minnesota wild rice at Global Foods Market, 421 North Kirkwood Road in Kirkwood. For the smoked turkey in this recipe, we bought a smoked turkey tenderloin in the meat case at Schnucks and diced up as much as we needed. The country club often uses smoked turkey breast.

In a large stockpot, combine wild rice and beef stock. Bring to a boil; lower heat and cook until rice is almost tender and most of the grains have split slightly. The time will vary with the rice; check package directions.

In a small saucepan, combine carrots, celery, onion, bay leaf and chicken stock. Bring to a boil; lower heat and let simmer for 5 minutes.

Meanwhile, in a saute pan, heat olive oil until hot. Add ham and turkey; saute for 3 minutes. Add thyme; cook 1 minute more.

Add vegetable and meat mixtures to rice in stockpot. Stir in cream. Season to taste with salt and pepper.

Simmer 10 to 15 minutes or until flavors blend and soup thickens slightly. Remove bay leaf; discard. Serve soup hot.

Tester's note: Leftover soup will thicken in the refrigerator. To serve leftovers, reheat slowly and thin soup as needed with a splash of chicken or beef broth or cream or whole milk.

This recipe yields 12 to 15 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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