I have fallen in love with the flavor and texture of Minnesota Wild Rice and try to use it often. I already had the mushrooms and spinach that HAD to be used today and so this soup was created. I think we all went back for seconds and thirds were out of the question because we ATE the WHOLE POT!
|Soup and my Soda Bread.|
Recipe: Minnesota Wild Rice Soup with Mushrooms and Spinach
5 cups of Chicken Broth
3 cups sliced fresh mushrooms
1/4 cup of sliced green onion
1 tsp minced garlic
3 T. butter
1/2 cup flour
1 cup of milk
1 cup of cream
1 1/2 cup of fresh spinach
2 cups of Minnesota Wild Rice
Salt and Pepper to taste
Prepare your wild rice first. It takes at least an hour for this type of rice to be ready to use. Follow the directions on the box. I only used 2 cups of the rice but you can certainly add the whole 3 cups if you like.
In a large pot warm chicken broth.
In a sauce pan melt butter. Add garlic, green onions and mushrooms. Toss to coat with butter and cook for 5 minutes.
Add flour, salt and pepper to mushrooms and stir. Cook over heat for a few minutes.
Add mushroom mixture to broth and stir. Add milk and cream and stir. Your soup will thicken as it gets hotter and hotter. I did not boil mine and turned off the heat right before this stage.
I added the fresh spinach and let the hot soup cook the spinach. Let it sit for about 5 minutes and your spinach should be soft and wilted.