{"id":5000,"date":"2012-12-11T16:53:53","date_gmt":"2012-12-12T00:53:53","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=5000"},"modified":"2012-12-20T21:37:46","modified_gmt":"2012-12-21T05:37:46","slug":"wild-rice-soup","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/wild-rice-soup\/","title":{"rendered":"Wild Rice Soup"},"content":{"rendered":"

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It’s definitely soup time, even though it is still a bit warm in Los Angeles. It rained once, so it is Winter. This soup with its late year wild rice and portobello mushrooms would be a perfect opener to a holiday feast.<\/p>\n

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Wild rice (Zizania palustris) is not actually rice at all, but rather an aquatic grass, native to North America. Known as “The Caviar of All Grains,” true wild rice is found in the regions around the Great Lakes and can cost up to $15.00 per pound. When I was a kid, my mom bought wild rice just once a year, at Thanksgiving, and the small box with the Indian on front was exquisitely expensive. The very finest comes from Minnesota where it is harvested by hand in September by the Native American tribes, who to this day, make their living from their crops. For more on the true Minnesota wild rice see Bonny Wolf’s article “Wild rice: Food for body and soul” at American Food Roots<\/a>.<\/p>\n

For this soup I used a cultivated variety, many of which are now grown in large scale farming operations, largely in California. Note that cultivated wild rice is often labeled “Minnesota Wild Rice.” It is less expensive than true wild rice, and while quite good, true wild rice from Minnesota has a superior taste and texture. The choice is up to you, as this is a real cooking budget issue. Which ever rice you use, this soup will satisfy you and your family.<\/p>\n

\"Wild-Rice-Soup-640x437-0254_911\"<\/a><\/p>\n

Wild Rice Soup<\/em><\/h4>\n


<\/p>\n

serves 4 to 6<\/h6>\n

3\/4 cup wild rice
\n2 leeks, cut in fine dice
\n1 large celery stalk, leaves removed, cut in fine dice
\n4 ounces cremini or portobello mushrooms, cut in fine dice
\n1\/4 cup unsalted butter
\n1\/4 cup all-purpose flour
\n5 to 6 cups chicken stock
\n1\/2 cup 1\/2 & 1\/2, OR heavy cream
\n1\/4 to 1\/2 cup sweet Marsala or dry sherry
\nsalt and black pepper<\/p>\n

Rinse wild rice and transfer to medium saucepan. Cover with 3 inches of water, and bring to boil. Reduce to simmer. Cover pan and cook about 50 minutes or until tender and rice has begun to butterfly open. Drain.<\/p>\n

Over medium heat, melt butter in 6 quart sauce pan. Add leeks, celery and 1\/2 teaspoon salt. Saute until softened and translucent, about 8 minutes, reducing heat if necessary to prevent browning.<\/p>\n

Add mushrooms and 1\/4 teaspoon salt, continuing to saute until soft, about 5 to 7 minutes, taking care not to brown leeks.<\/p>\n

Add flour and stir, cooking 3 to 4 minutes, being careful not to brown the flour.<\/p>\n

Add stock slowly and stir until well combined. Add rice and bring to the boil. Reduce heat to a simmer and cook 10 to 15 minutes more. Add 1\/2 & 1\/2 (or heavy cream) and taste for seasoning, adding salt and pepper as you like. Add Marsala (or dry sherry.) Stir well, being careful mixture does not come to the boil once 1\/2 & 1\/2 (or cream) has been introduced. Ladle into soup bowls and serve.<\/p>\n


<\/p>\n

Note: You can click on any picture for a larger image, and to see a slide show!<\/em><\/p>\n

I have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

It’s definitely soup time, even though it is still a bit warm in Los Angeles. It rained once, so it is Winter. This soup with its late year wild rice and portobello mushrooms would be a perfect opener to a holiday feast.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[59],"tags":[1460,1465,1467,1466],"class_list":["post-5000","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-american-food-roots","tag-bonny-wolf","tag-wild-rice","tag-wild-rice-soup"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-1iE","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/5000","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=5000"}],"version-history":[{"count":3,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/5000\/revisions"}],"predecessor-version":[{"id":5051,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/5000\/revisions\/5051"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=5000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=5000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=5000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}