This is one of the first meals that my then future sister-in-law made when her brother was bringing me to their house for dinner. I was so picky and lame, I ate before I went because I thought I would hate it.
Now its one of my absolute favorite meals. I have my family ship me wild rice from Minnesota for this. Seriously. If you are in Minnesota and can find me wild rice for $1.99 - $2.99 a pound, please contact me, and ship me some. Out here in the wild west, wild rice is like gold. In the grocery store a teeny, tiny, itty, bitty, USELESS 4oz box sells for upwards of $6.00. I could probably get the precooked Trader Joe's wild rice, but really, I would just rather not.
So back to this soup. This soup. This soup. This soup. The Soup Nazi WISHES he had the recipe for this soup. Now I am sharing it with you, as it was graciously shared with me by my awesome, caring, loving, generous, sister-in-law. I love her.
Now again, back to the soup. The soup, the soup, the soup. Just kidding. Take your chicken stock that I showed you how to make the other day. Put that in a big soup pot and bring it to a boil. Ideally you want about 4-5 qts of liquid, but you can definitely eyeball it. Toss in 4-5 TBSP rubbed sage. Adjust this to your personal tastes. I like mine heavily flavored with sage.
Measure out 2 cups of this deliciousness, aka wild rice, and toss it in. Or parboil it and drain the liquid. It really depends on how much you love the wild rice flavor. Often times I parboil it and get rid of some of the 'wildness'. Other times I don't. You can do whatever you'd like! You may need to add water to the soup after its cooked if you didn't parboil it, as it soaks up a lot of liquid.
Wild rice takes about 45 minutes to cook fully. Depending on your chosen cooking method for the rice, you'll need to time the addition of the carrots to the stock. You want the rice and carrots to be cooked, but not mush, at the same time.
I usually half cook the wild rice, about 25 minutes at a simmer, drain it, rinse it, then toss it into the soup with the carrots and mushrooms. After you do that, start your roux. Clear as mud, huh?
While the carrots and mushrooms are cooking, take out two sticks of salted butter. Or unsalted. Whatever you prefer will work here. Unwrap them and toss them and toss them into a small pan. I use a 4" cast iron. You use what will work for you. Add approximately 1/2 - 3/4 cup flour into the melted butter, whisk well, and cook over med-low heat. It'll start to bubble.
Give it a stir here and there. You don't need to stir it constantly, but you do need to keep a good eye on it and stir when necessary. You don't want this to burn. It'll begin to foam up a bit. This is good. Stir it every so often to calm the foam down a bit.
After a little while you'll get something that looks like this...
That is your goal. That is what you want. Make sure the soup is boiling and slowly drizzle this in while stirring constantly. It should thicken your soup slightly and make it rich and delicious.
Turn the now thickened slightly soup down to a light simmer. Now take 4 cups, yes, 4 cups, of heavy whipping cream, and toss it in. You could use half-n-half, but I find the cream gives it a necessary element of YUM. That's my technical term for it. Plus, I recently learned that by using heavy whipping cream you pretty much eliminate the chance of the dairy curdling. With half and half, there's always that risk. Half and half, because of the higher casein content, sometimes dislikes being cold and getting added to hot liquids. I've never had it curdle in this particular recipe, but I'm a bit gun-shy on the curdled half and half right now. Plus, cream is cream and it is full of fat and flavor and is delicious.
Now dish up and eat. Right now. This minute. Serve with warm crusty bread and a salad.
Creamy Chicken & Mushroom Wild Rice Soup, or Minnesota Soup
5 quarts chicken stock
4-5 Tbsp rubbed sage
4ish cups chopped chicken
2 cups wild rice
3 cups carrots
5 cups sliced mushrooms
2 sticks butter
1/2 - 3/4 cup a.p. flour
4 cups heavy whipping cream
- Bring stock to a boil. Add sage and chicken.
- Bring a large pot of water to boil and add wild rice. Cook 25 minutes. Drain, rinse, and add to soup pot along with carrots and mushrooms.
- Melt butter in small saute pan. Add flour and whisk. Let cook, stirring frequently, until golden brown and texture changes.
- Slowly add to simmering soup while stirring soup. Let cook until thickened. If necessary, adjust thickness by adding additional chicken stock. When thickened, add cream.