Ruth’s Wild Rice Soup

[Morgan]

by Ruth Wirt from Cookin’ with the Coyotes: Friends in Your Cupboards

There are a lot of great versions of this quintessential Minnesotan soup, Ruth’s is the best. You can sub turkey. You can skip the meat and use a veggie broth to make it vegetarian. But the rest of this recipe is perfect, don’t change a thing.

Process:

• 
  Sauté onion; add flour, then add broth.
  
  
• 
  Cook to a boil, about 1 minute.
  
  
• 
  Add rice, chicken, carrots, almonds and salt; simmer for 5 minutes.
  
  
• 
  Blend in evaporated skim milk and sherry.
  
  
• 
  Heat to serving temperature.
  
  
• 
  Garnish with parsley or chives.
  

Ingredients:

• 
  6 tablespoons butter
  
  
• 
  1 tablespoon minced onion
  
  
• 
  ½ cup flour
  
  
• 
  2 ½ cups chicken broth
  
  
• 
  2 cups cooked wild rice
  
  
• 
  2 cups cubed chicken
  
  
• 
  ½ cup grated carrots
  
  
• 
  3 tablespoons chopped almonds
  
  
• 
  1 can evaporated skim milk
  
  
• 
  2 tablespoons dry sherry
  
  
• 
  minced parsley or chives
  

Pottery Used: Flameware Dutch Oven, Soup Bowls

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