Recipe: Minnesota Wild Rice Soup

Last week for our Tablescape Thursday party, I shared this beautiful table setting created by Phyllis who blogs at The Relevant Tea Leaf.

Blue Madrid by Federal Glass Petal, Depression Glass

 

Phyllis prepared a wonderful meal for her dinner party, including a delicious Earl Grey Tea Cake served with a London Fog Latte. (A printable recipe for both the Earl Grey Tea Cake and the London Fog Latte are available here: Earl Grey Tea Cake and London Fog Latte.)

Earl Grey Tea Cake and London Fog Latte

 

Phyllis also prepared a yummy  Minnesota Wild Rice soup for her guests. Several folks have asked for the recipe and Phyllis was happy to oblige. Below you’ll find a printable version of the recipe for making Minnesota Wild Rice soup.

Federal Glass Petal, Blue Madrid

 

Thanks so much to Phyllis for sharing her wonderful recipes! Be sure to check out her blog  The Relevant Tea Leaf for additional recipes and tips for entertaining.

You’ll find a printable version for making a Minnesota Wild Rice Soup below.

Love trying new recipes? You’ll find additional recipes under the RECIPES category at the top of the blog or click HERE if reading via a mobile device.

Enjoy!

Minnesota Wild Rice Soup

Course: Soup
Servings: 12 cups
Author: Shared by Phyllis via Southern Living Cookbook

Ingredients

  • 1 4 oz. pkg. wild rice
  • 1 c. finely chopped onion
  • 1 tsp. salt
  • 1 tsp. dried chervil
  • 1 tsp. curry powder
  • 1/2 tsp. dry mustard
  • 1/2 tsp. pepper
  • 1/4 c. butter, melted
  • 1 8 oz. pkg. sliced, fresh mushrooms
  • 1/2 c. thinly sliced celery
  • 1/2 c. all-purpose flour
  • 6 c. chicken broth
  • 2 c. half-and-half
  • 2/3 c. dry sherry

Instructions

  • Cook wild rice according to package directions.
  • Meanwhile, cook onion and next 5 ingredients in butter in a large Dutch oven over medium-high heat stirring constantly until onion is tender.
  • Add mushrooms and celery; cook, stirring constantly until mushrooms are tender.
  • Reduce heat to low. Add flour, stirring until blended.
  • Cook 1 minute, stirring constantly.
  • Gradually add chicken broth; cook over medium heat, stirring constantly until slightly thickened.
  • Stir in cooked rice, half-and-half, and sherry.
  • Cook until thoroughly heated

 

*If a post is sponsored or a product was provided at no charge, it will be stated in post. Some links may be affiliate links and as an Amazon Associate, I may earn from qualifying purchases. *



 Never miss a Between Naps on the Porch post! 

*Subscribe to have updates delivered to your Inbox. 



Comments

  1. Oh Yaay – I was waiting for this one! My husband loves wild rice and mushrooms, so I’m dying to make this for him! Thanks again to you and Phyllis for the excellent recipes!

  2. Have enjoyed the recipes served at the luncheon for your cousins. Will you be sharing the quiche recipe also?

  3. Cyndi Raines says

    Yum and yum! This sounds so good. Printing and making soon! Thank you Susan and Phyliss.

  4. Franki Parde says

    Soup weather, indeed!! This sounds yummy!! franki

  5. I was waiting for this one too – thanks for posting Susan, and thanks for sharing Phyllis! It looks delicious and I can’t wait to try it.

  6. patty bremkamp says

    hey,
    is the table set with blue depression glass?

    thanks,
    patty

Leave a Reply to Barbara at Mantel and Table Cancel reply

*