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Prep Time: 1 Hour
Yields: 8 Servings

Wild rice is the official state grain of Minnesota, the only region in the United States where this aquatic grass plant is native. The seed of the wild rice plant was important to early Native Americans, who could store it indefinitely after curing. “Lake rice” refers to wild rice that grows naturally, while “paddy rice” is the name for cultivated rice. Note: Recipe from The Delta Queen Cookbook by Cynthia LeJeune Nobles.

¾ cup uncooked wild rice
3 cups water
2 tbsps butter
2 cloves fresh garlic, chopped
1 carrot, finely diced
1 celery rib, finely diced
1 cup finely diced onions
½ cup sliced fresh mushrooms
¼ tsp white pepper
⅛ tsp black pepper
⅛ tsp granulated garlic
8 cups chicken stock
⅓ cup blond roux
⅓ cup heavy whipping cream
2 tbsps sherry
⅔ cup milk, heated
chopped fresh parsley for garnish

Combine wild rice and water in a medium saucepan. Cover and simmer for 45 minutes, or until rice is tender. Melt butter in a large soup pot. Add garlic, carrot, celery, onion, mushrooms, peppers and granulated garlic. Sauté until onion is transparent. Add stock and bring to a boil, then reduce heat to simmer. Cook 30 minutes. Add roux, blending and whipping until mixture is smooth and thick. Add wild rice, cream and sherry. Return to a boil then reduce heat and simmer 15 minutes. Remove from heat. Add heated milk and adjust seasonings and soup consistency. To serve, ladle into bowls and garnish with parsley.







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